gooseberry jam?

I've picked about 14 lb of gooseberries and naturally it has to be jam, what I want to know is do I have top and tail every gooseberry or can I cook them intact, 'cos this is going to take me forever otherwise! 

I topped and tailed my gooseberries while sitting in front of the Wimbledon men's final.  With the way that went on I could have done your gooseberries as well!  Scissors sound like a good idea - I'll try that next time - but I found I got into a good rhythm with a not-too-sharp paring knife just nipping the ends off against my thumb.

I've never tried leaving tops and tails on but would guess that you'd really notice them in the jam.  You could try stewing a small amount separately, to see.  I'd hate to think of 14lb of gooseberries going to waste!

i top and tail and then sit there for ages with a knife chopping it up into tiny tiny pieces.
you don't have to, but i hate lumpy jam!

soften the fruit with a bit of water and heating gently.

remember that once you've added the sugar, you can't soften the fruit anymore