Top, tail and wash the gooseberries then put fruit into a greased preserving pan or thick based saucepan with the water.
Bring to the boil and simmer gently, stirring occasionally to prevent sticking, until the fruit breaks down and the skins are soft, (about 1/2 hour) and the contents of the pan will have reduced considerably. Add the warmed sugar stirring until dissolved, then boil rapidly to setting point.
Pot and cover in the usual way; label and date. (See 'Potting and covering' for details).