Again, this Gooseberry jam recipe comes from The Dairy Book of British Food and can also be found on The Great British Kitchen web site. I halved the ingredients. On 24 June, I picked most of the gooseberries from my dad's garden and topped up the weight from my own gooseberry bush. The jam making was very quick and successful producing six jars of lovely pinkish preserve with more of a jam consistency; not too runny yet not stiff. I used normal sugar this time, followed the recipe and had no problems achieving a set.
