Clean and wash the gooseberries and currants (remove the stems). Puree the fruits and bring to the boil together with the preserving sugar in a large saucepan. Let it boil for 3 - 4 minutes and then do the gelling test (put a few drops on a plate and let cool).
If the consistency is as desired, turn off the stove and pour the jam into prepared jars. This works best with a ladle and a funnel. Turn the filled glasses upside down for 5 - 10 minutes.
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