This year, I used the recipe from Hugh Fearnley-Whittingstall's The River Cottage Year, which I definitely prefer to the recipe I used last year. It was a bit more work, but completely worth it. The most difficult part was actually picking the gooseberries: those thorns are vicious!
We had quite a big crop this year, so I've also frozen two kilos for later use. After a few hours in the freezer, the gooseberries roll around like big green marbles. Fabulous fun...or perhaps I'm just too easily entertained!