Top and tail the gooseberries by pinching off the stem and dried flowers from either end of the fruit.
Place gooseberries and water in a preserving pan or large saucepan. Bring to the boil then reduce the heat and simmer for 10- 15 minutes until the gooseberries are soft and tender.
1 kg gooseberries, 250 ml water
Add the sugar and cook over a low heat stirring until the sugar has dissolved. Increase the heat and bring to a rolling bowl. Boil for 8 to 10 minutes. Then test for a set.
1 kg granulated sugar
Test for set. If setting point is not reached, continue to boil for another 2 minutes before retesting and repeat if necessary until setting point is reached. If you have a thermometer the mixture should reach 105℃/220°F.
Pour into sterlised jars. Immediately each jar is filled, cover the top with a waxed disc (wax side down) or piece of parchment so that it lies flat on the surface and excludes any air.
Then seal while the jam is still hot. As the preserve cools the cellophane will tighten producing and airtight seal.
Video
Notes
Place a couple of saucers into the fridge before starting, ready for testing the jam for setting point or use a thermometer.