Green Gooseberry Jam

Pick the green gooseberries and place them in a copper preserving pan.

Add enough water to reach halfway up the fruit and cover the pan.

Boil gently until the gooseberries begin to burst, then remove from heat.

Let the mixture sit covered in a cool place overnight.

The next day, boil the mixture again.

Rub the boiled mixture through a cane sieve into a large white pan.

Boil an equal weight of sugar to the pulp until it reaches a pearl stage.

Pour the pulp into the sugar.

Stir on the fire until it thickens enough to hang in drops from a spoon.

Transfer the jam into gallipots.

Cover the gallipots with circular pieces of paper dipped in brandy.

Tie down with paper and string.