Boil jars in a canning pot to sterilize. Place 2 to 3 plates in the freezer to check on later.

Pour 1 cup water and the clean gooseberries in a saucepan. Boil the berries for about 10 minutes or more until they soften. Allow to simmer on a medium flame. Keep in mind this is a critical stage during the process so don’t overboil. You will want to ensure the berries remain whole during the process.

Add 2 cups of sugar. Ensure the sugar completely dissolves prior to increasing the flame to high for boiling. Allow sugar and berry mixture to boil until jam sets. You should permit this to boil for 5 to 7 minutes.

Place a teaspoon of jam on one of the frozen plates to check if it is ready. If it wrinkles on your finger it is ready. Since there is no pectin added it will not be thick but will be in gel form.

To complete the canning process, fill the cans with the gelled berries. Then return them to the canning pot for another 5 minutes.

Refrigerate enjoy your gooseberry jam with toast and coffee on a lazy summertime morning.