Prepare lids, jars and water bath canner.

Wash and drain gooseberries, topping and tailing the ends with scissors. If using frozen gooseberries, place in a colander to thaw and collect the liquid to substitute for cold water later when making your pie filling.

Blanch the berries – fill a large pot with a few quarts of water. Once boiling, cook berries for one minute, drain, and place in a covered dish to keep warm

Next, begin the pie filling mixture. Combine sugar and Clear Jel in a large pot. Add in the cold water (or cold juice and water). Stir to completely dissolve the Clear Jel.

Once Clear Jel has completely dissolved, set heat to medium-high and stir or whisk the mixture as it begins to thicken. 

When the mixture begins to bubble, add the lemon juice, stirring constantly. Boil for one minute.

Remove from heat and fold in your warm, drained gooseberries. 

Immediately ladle into prepared canning jars, de-bubbling the mixture, and leaving 1 inch headspace. Apply 2-part canning lids and process in a water bath canner for 30 minutes, adjusting for your altitude.

Once processing time is complete, turn off the heat and allow the jars to sit for another 10 minutes. This will reduce the chance of siphoning. Remove with a jar lifter and place atop a towel to cool.

Check the seals after 12 to 24 hours. Store any unsealed jars in the refrigerator to be used promptly. Properly canned and sealed pie filling will maintain peak quality for 12 months. Refrigerate jars after opening.