Top and tail the gooseberries and wash them. Simmer in the water until soft. Put through a sieve and weigh the pulp. Allow 12oz/375g sugar to each 1 lb/450g fruit pulp, and stir in the sugar over low heat until dissolved. Bring to the boil and then cook gently until thick, stirring well. Pour into small hot, wide-necked jars, and cover.
© 1978 Mary Norwak estate. All rights reserved.