Crush or grind the gooseberries, a small amount at a time.
Add 1/2 cup water, then bring to a boil and simmer, covered, for 10 minutes.
Place in a jelly cloth or bag and squeeze out the juice.
Measure 4 cups juice into a large saucepan.
Combine the sugar and juice in a saucepan and mix thoroughly.
Place over high heat and bring to a boil, stirring constantly.
Stir in fruit pectin, then bring to a full rolling boil and boil hard for 1 minute, stirring constantly.
Remove from heat, then skim off the foam with a metal spoon and pour quickly into hot sterilized glasses.
Cover at once with 1/8 inch hot paraffin.