Trim the tops and tails off the gooseberries and wash thoroughly.
In a saucepan over a high heat, combine the sugar and water and bring to the boil. Add the gooseberries and cherry leaves and simmer for 5 minutes, then remove the cherry leaves and discard. Switch off the heat, cover and allow the gooseberries to sit in the syrup overnight.
The next day, place the saucepan on the hob and add the lemon juice. Bring to the boil on high heat, then reduce the heat and simmer for 25 minutes. Pour into sterilised jars and seal tightly.