Gooseberry Jam I
Ingredients
To every pound of fruit allow 3/4 pound of loaf sugar; currant-juice.
Instructions
Select red hairy gooseberries; have them gathered in dry weather, when quite ripe, without being too soft. Weigh them; with a pair of scissors, cut off the tops and tails, and to every 6 lbs. of fruit have ready 1/2 pint of red-currant juice, drawn as for jelly. Put the gooseberries and currant-juice into a preserving-pan; let them boil tolerably quickly, keeping them well stirred; when they begin to break, add to them the sugar, and keep simmering until the jam becomes firm, carefully skimming: and stirring it, that it does not burn at the bottom. It should be boiled rather a long time, or it will not keep. Put it into pots (not too large); let it get perfectly cold; then cover the pots down with oiled and egged papers, as directed for red-currant jelly.
Time: About 1 hour to boil the gooseberries in the currant-juice; from 1/2 to 3/4 hour with the sugar.
Sufficient: Allow 1 1/2 pints of fruit for a pound pot.
Seasonable: Make this in June or July.
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Source
The Book of Household Management (1861)