To extract gooseberry juice, place the berries in a pot with 2 cups of water per pound of fruit (or 4 cups water to make this recipe with 2 pounds fruit).

Bring the mixture to a boil over medium-high heat, and cook the fruit for 2-3 minutes. Mash the fruit as they cook to encourage them to release their juices. Gooseberries have a lot of pectin and set very quickly, so don't overcook. Just cook long enough for them to completely fall apart, with the help of your mashing.

Strain the gooseberry juice through a jelly bag or double layer of cheesecloth. Measure the extracted juice. You should have 4 cups. If you have less or more, adjust the recipe accordingly and add 1 cup of sugar per cup of juice.

Prepare a water bath canner (if canning) and jelly jars.

Place the sugar and gooseberry juice into a jelly pot and bring them to a boil over high heat, stirring continuously to prevent scorching. Gooseberry jelly reaches its set point almost immediately after boiling, so be prepared to work quickly.

Test for set on a plate that's been placed in the freezer, or use an instant-read thermometer. The setpoint is 220 degrees F (104 C) at sea level. For every 500 feet above sea level, the setpoint drops by 1 degree. For example, at 1000 feet in elevation, the setpoint is 218 F.

Ladle the finished gooseberry jelly into jars, leaving 1/4 inch headspace and cap with 2 part lids.

If canning, process the jars in a water bath canner for 10 minutes (or 15 minutes if above 6,000 feet in elevation).

Remove the jars to cool on a towel on the counter. After 12-24 hours, check seals and store any unsealed jars in the refrigerator for immediate use. Properly canned and sealed jars will keep on the pantry shelf for 12-18 months without losing quality. Refrigerate after opening.