Place the gooseberries and fructose into a mixing bowl

Stir to cover the gooseberries and cover with cling film

Set aside in the fridge overnight

Place into a saucepan with the pectin and stir to combine

Bring to the boil over a medium to high temperature

Lower the temperature slightly and continue boiling until you reach a temperature of 102° Celsius

Place into a sterilized glass jar and leave to cool before placing the lid on

Store in teh fridge and use as needed