Lots of gooseberries and raspberries to use up at the moment. Gooseberries are high in pectin, raspberries are low. Combine the two together however and they make a great jam. Put roughly equal quantities of each fruit into the jam pan, apply heat and once boiling, leave to simmer for a couple of hours.
Once the fruit has fully pulped, add the same weight of sugar as the total weight of the fruit. Bring back to the boil and keep on a rolling boil until setting point is reach - check for this in the usual way by putting a small amount on a saucer, let it cool and if it forms a skin, it is ready.
Add to hot, sterilised jars.
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