Put the gooseberries in a large saucepan and defrost if necessary. Add the pineapple in pieces and chop the fruit with a hand blender. Mix the grated ginger, the vanilla and the preserving sugar into the fruit pulp.
Bring to the boil, stirring constantly, and let it simmer for about 4 minutes. Pour into clean jam jars.
Of course, the fruit ratio can be varied. The total mass should, however, be 1000 g.
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