Makes 6 lb (2.7kg)
2 lb (900g) gooseberries
1/2 pint (300ml) water
1 lb (450g) strawberries
1 lb (450g) raspberries
4 lb (1.8kg) granulated sugar
Top and tail the gooseberries and put them into a preserving pan along with the water. Simmer gently for about 30 minutes, crushing the fruit occasionally with the back of a wooden spoon, until tender. Add the strawberries and raspberries and reheat until simmering.
Add the sugar and stir until dissolved. Bring to the boil and boil rapidly for about 10-15 minutes. Draw off the heat and test for a set. Skim the surface. Leave to stand for 5 minutes, then stir once and pour into warmed jars and cover.