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      Title: Red Gooseberry and Orange Jam
 Categories: canning, jams/jellys
      Yield: 1 batch

      2 lb ripe red gooseberries
      1 lg orange
      6 oz raisins
      1 lb sugar

  Top and tail the gooseberries.  Put them in a pot with the thinly pared and
   finely shredded orange peel and the chopped pulp.  Cook the fruit until   
  nearly tender; add the raisins and the sugar, and boil - not too fast - for
   15 minutes or longer (or until the setting point is reached.)  Pot and    
  seal while still hot.                                                      
                                                                             
  This jam is nicest made with ripe red gooseberries, but yellow ones can be 
  used if they are not too ripe.                                             

  Contributor:  Louise Sylvester; typed by Dave Sacerdote
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