Step 1: Prepare the Fruit

• Wash and top and tail the gooseberries (remove stems and dried blossom ends).

• Place them in a large saucepan with 150ml water.

Step 2: Simmer the Gooseberries

• Gently bring to a simmer over medium heat, stirring occasionally.

• Cook for 10–15 minutes until the fruit softens and begins to burst.

Step 3: Add the Sugar

• Add the sugar and stir over low heat until completely dissolved.

• Increase the heat and bring the mixture to a full rolling boil.

Step 4: Boil to Setting Point

• Boil rapidly for 10–12 minutes, skimming off any foam.

• Use a jam thermometer to check for 105°C (220°F), or use the wrinkle test: place a small spoonful on a chilled plate, wait 30 seconds, and push it—if it wrinkles, the jam is ready.

Step 5: Jar the Jam

• Let the jam rest for 5 minutes so the fruit distributes evenly.

• Ladle into warm, sterilized jars, seal with lids, and allow to cool.

Step 6: Label and Store

• Label each jar with the date and contents, and store in a cool, dark place. Once opened, refrigerate and use within 3–4 weeks.