Put the gooseberries on to boil in a preserving-pan with about a quart of water, stirring them with a wooden spoon, and as soon as they are dissolved, rub them through a coarse hair sieve upon a large dish, using a gallipot for the purpose of working the pulp through the sieve.
For every pound of pulp calculate twelve ounces of sugar. Put the sugar in a preserving-pan with water enough to cover it; and boil it to the pearling degree; then add the gooseberry pulp, and stir the jam till it is done; this will be ascertained when it begins to hang to the edge of the spoon, as it is lifted out; it must then be removed from the fire, and put into pots immediately.