In a large preserving pan over a medium heat add the gooseberries, fruit juices and water. Simmer over a low heat for 3 hours, mashing the gooseberries a little to help release the juices.
Add the sugar and the cordial and bring to the boil, stirring constantly to prevent sticking. After about 10 to 15 minutes of boiling, begin testing for the setting point of the jam. You can do this by placing a drop of jam on a cold saucer and pushing it with your finger. If the jam wrinkles, it is ready. You may need to continue checking for the setting point for up to 30 minutes.
Transfer the jam into sterilised jars and seal immediately. Place in a cold, dark place and leave undisturbed for at least 8 hours to achieve a good set.