You do not need to have a specific preserving pan to make jam although it is nice to have one. A large, wide saucepan with a thick base will do the job. Butter the base of the pan very lightly all over, to help prevent the jam from sticking.
Put the sugar in a large flat container such as a roasting tin and put it in the bottom of the oven at a low heat, to warm through. This helps it to dissolve more easily when you make the jam.
Wash, top and tail the gooseberries and put them in the pan with the water. Simmer gently for about 20 minutes, occasionally crushing the fruit with a wooden spoon.
Wash and pick-over the rest of the fruit and add to the pan.
Bring this mixture back to simmering point.
Add the warm sugar, keep the heat low and stir until the sugar is dissolved completely.
Bring to the boil and keep it boiling rapidly for approximately 10 to 15 minutes. Test that the jam has reached setting point by placing a teaspoonful on a cold saucer. Push the jam with your finger and if it wrinkles, it is ready to set.
Draw the jam off the heat and skim any white foam off the surface. Leave to stand for five minutes, stir once and pot into warm jam jars. Seal with jam pot covers while still warm. Store, eat and adore.
