Rinse and trim the gooseberries. Add the gooseberries, sugar, lemon juice, and brandy to a large pot and stir to combine.
Lightly crush with a potato masher, and let infuse for 20 minutes. Bring the mixture to a boil, skimming any foam that rises to the surface. Cook for 4-5 minutes.
Fill the prepared jars to the brim with the jam and seal tightly. Turn upside down to cool slightly. Turn right side up and cool completely.