Last year was the first time I tried making jam and chutney. I found I loved Gooseberry jam for its tangy sweet and zingy taste.
The best recipe book I've found is River Cottage Handbook - Preserves - the recipes always work.
1kg gooseberries, topped and tailed
1kg Granulated Sugar
Put the gooseberries and water in a deep pan (the mixture will bubble up). Cook until the berries are soft. Add the sugar and bring to a rolling boil, boil 9-10 minutes. Test for setting point (I use a thermometer). When ready remove from the heat and pour into your sterilized jars (wash jam jars in hot soapy water, rinse, put in the oven on a low heat to sterilise).
I also had a nice salad for tea using home grown lettuce! You can read my latest veggie growing post here.