Welcome to VERY small batch preserving...
I couldn't decide what to do with the gooseberries, although I came across a very interesting looking recipe for a savory gooseberry sauce that probably would have been delicious with some white wine braised tempeh. I didn't have enough gooseberries to make jam, but I could make gooseberry-raspberry jam. Were I to do this again, I probably would reduce the sugar by about a half cup. It was a little sweet for my taste.
I did can things without a canning buddy. (Sorry Em!) But that's OK, because it's really hard to split three four-ounce jars between two people.
Adapted from a recipe on recipetips.com
1/2 pint raspberries
1/2 pint gooseberries, topped and tailed
1 1/2 c sugar
1 T bottled lemon juice
a pinch of salt
Prep your jars, lids and other canning equipment, including putting two small plates in the freezer.
Wash raspberries and gooseberries. Place in a medium sized sauce pan with the sugar and let sit for at least 10 minutes, or until the berries begin to release some liquid.
Add the lemon juice and salt. Heat the mixture over medium heat, stirring consistently, until the mixture comes to a boil. Continue to boil, stirring consistently, for about 20 minutes. Test for gelling using one of the cold plates. If the mixture hasn't gelled yet, boil for another five minutes and test again.
Pack the jam into hot jars, reserving a half inch of head space. Process for five minutes.
Makes 3-4 four ounce jars