Wash the gooseberries thoroughly and drain.
Remove the stems and crush slightly.
Cook over low heat until the gooseberries are soft, then add the sugar, stirring until dissolved.
Cook until the juice sheets from a spoon as for jelly.
Pour into hot sterilized glasses and seal.
Use 3/4 pound sugar per pound gooseberries if ripe ones are used.
Serving size: Complete recipe
Calories 1955 Calories from Fat 22
% Daily Value*
Total Fat 3 g4%
Saturated Fat 0.17 g0.86%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 4.5 mg0.2%
Total Carbohydrates 500 g166.6%
Dietary Fiber 19.5 g78%
Sugars 453.2 g
Protein 4 g8%
Vitamin A 26.3% Vitamin C 209.4%
Calcium 11.8% Iron 8.1%
*Based on a 2000 Calorie diet