I came across one recipe, here simplified,
3lb fruit, mash,
3lb sugar, pour over fruit,
about 7 pints boiling water, pour on,
allow to cool, add pectic enzyme, yeast and yeast nutrient. 24 hours later, strain into demijohn and top up when ferment is not too violent.
Might be worth tasting the gooseberries, because some make lovely pies, while others can be eaten straight from the bushes.