1. rinse the gooseberries, drain well and pluck the stems. Place the gooseberries in a saucepan with 400 ml of water and do 15 min. until all the berries have burst open. Spread out a large pasta strainer with a wet dishcloth or straining cloth, place it on top of a large saucepan and pour in the juice and berries. Drain the juice and cool completely.
Slit the vanilla beans lengthwise and squeeze out the pulp with the back of a knife. Measure 850 ml of gooseberry juice, mix with the 2plus1 jelling sugar and add the vanilla pods and pulp. Bring the quantity to a boil in a large saucepan over high heat, stirring until the whole boil is bubbling heartily. Then the cooking time begins! Make 4 min bubbling, continuing to stir constantly.
3. remove the saucepan from the stove, remove the vanilla beans. Fill hot rinsed jars briskly with the hot amount to the brim and close on the spot with screw cap.