Wash the gooseberries, remove the stems. Puree with the sugar to obtain a smooth mixture.
Place the mixture in a saucepan and slowly bring to a boil. Simmer for about 3-4 minutes while stirring.
Now add the Amaretto and simmer for another minute.
Make a gelling test: to do this, place a few drops of jam on a plate. If the mixture is thick to firm after 1-2 minutes, the jam will be firm enough afterwards. If not, let the mixture simmer for another 1-2 minutes and repeat the test.
Fill the glasses, close them and put them on the lid to allow them to cool.