I picked my gooseberries a while ago. Luckily they keep well in the fridge. But I figured I'd better get to them. So they were topped and tailed. Then I covered them in sugar and put them back in the fridge. I didn't have time to deal with it then, but I figured I'd get to it eventually. Fruit tends to keep a few days like this.
Two days later I finally decided I'd better make time. So this morning I got all my canning jars ready and got the canning pot boiling. Then I cooked down the mixture. I didn't put in a lot of sugar. The usual ratio for me is two cups fruit to one cup sugar. But I wanted to make a jam that would really have that puckering taste of the gooseberry. So I put in a bit less with the hope that the jam would set anyway (it did).
As I was cooking it I noticed the skins were pretty unappealing and floating on top. I didn't want a jam like that, so I pureed what was left of the fruit leaving the liquid to continue boiling. It was much better that way. The pulp mixed in well unlike the skins. No awful separating jam.