1 Rinse the gooseberries, drain and cut in half. Rinse the strawberries, drain, hull and cut in half or quarter.
2 Mix the fruit and sugar in a large pot, cover and set aside for about 30 minutes.
3 Bring to a boil over high heat, stirring, then boil for at least 3 minutes, stirring constantly. Stir in the citric acid.
4 Distribute the jam among canning jars. Tip: To preserve the jam for longer, you will need to process the jars according to manufacturer's instructions, or visit http://nchfp.uga.edu/.