Ann Arbor Cookbook, 1904
Time, 1 1/4 hours. Three-quarters pound loaf sugar to 1 lb. red gooseberries. Pick off stalks and buds from gooseberries, bruise them lightly, boil them quickly for 8 or 10 minutes, stirring all the time; then add sugar, pounded and sifted, to fruit, boil quickly, removing scum as it rises. Put into pots, when cold cover as above. All jams are made much in the same way.