Gooseberry jam for winter five minutes

1. Sort out the gooseberries, remove the garbage, pinch off the tails on both sides. Wash the prepared berries and put them on a towel to dry.
2. Transfer the gooseberries to an enameled saucepan of a suitable size. Cover the gooseberries with half the sugar, leave at room temperature for half an hour or an hour. During this time, gooseberries will give juice. It happens that the berries do not give juice, so they will have to be pierced with a skewer. 
3. Pour water into the gooseberry.
4. Put the pot with the future jam on low heat, bring the contents to a boil.
5. Pour the remaining sugar into a saucepan, gently mix the berry mass. It is better to do this with a wooden spatula.
6. Foam will form on the surface of the jam - remove it.
7. Cook the jam on low heat for 5 minutes after boiling, then remove the pan from the stove, let the contents cool completely.
8. Put the pan back on the stove, bring to a boil, cook for 5 minutes, remove and let cool.
9. Repeat the same thing for the third time, only after five minutes of boiling pour the hot jam into small sterilized jars. Close with sterile lids and let cool in the heat.

Store the jam for five minutes in a cool place.