Remove the tops and tails of the gooseberries and add them to a large sauce pan with the water and lemon juice. Bring to a gentle boil and continue boiling until the gooseberries break down.

Prepare your canning supplies. Bring the temperature of the glass jars up by processing them in hot water for several minutes, and heat a few cups of water in a small saucepan for the lids.

Add the sugar to the gooseberries and stir until dissolved. Bring the jam to a rapid boil and boil hard until the gel stage is reached.

Skim off any foam and ladle the hot jam into the hot jars, leaving 1/4″ headspace.

Place the lids and bands on top, screwing on the bands just until fingertip-tight. Place the full jars back into the boiling water and process 10 minutes.

Remove from the water and place the jars on a towel. Let the jars cool. The seals should suck down (you should hear a popping noise as they do). Makes 3-4 eight-ounce jars.