Top and tail the gooseberries using scissors and place in a preserving pan with the water. Bring them slowly to the boil, crushing the juice out of the berries with the back of a spoon. Simmer gently until the skins are quite tender – about 20–30 minutes.
Add the sugar and stir over low heat until the sugar has dissolved. Bring up to the boil and cook rapidly for a set – about 10 minutes. Draw off the heat and skim. Ladle or pour the jam into jars. Cover with waxed paper circles when hot and seal when cold.