1.3kg (3 lb) fresh gooseberries
1.3kg (3 lb) caster sugar
75ml (3 fl oz) liquid pectin (Certo)
Remove blossom and stem ends from gooseberries. Force berries through food mill. Measure 4 tea cups of the berry mash into a large pot. Stir in the sugar. Bring to a full rolling boil over high heat, and boil hard for 1 minute, stirring constantly. Remove from heat, and stir in pectin at once. Skim off any foam with a large metal spoon.
Sterilize jars and lids in boiling water for at least 10 minutes. Take turns with skimming foam, and stirring the berry mixture for 5 minutes to let it cool slightly. Ladle into hot sterile jars, leaving .5cm (1/4 in) headspace.