The gooseberries are cleaned from the stalk and tail.

Put in a colander, rinse, let the water drain out completely. Cut each berry into two halves crosswise, or just notching it down by 50 percent. Lay them in a aluminum pan and fill with sugar, add water. Leave for a day to release the juice from the berries. Through the day add the cinnamon, stir and put on low fire. Cook after boiling for 5 minutes, stirring constantly with a wooden spoon. Turn off, allow to cool to room temperature. Then put back on low heat, boil for another 15 minutes after boiling, stirring constantly with a wooden spoon. Cool completely, stir and put in jars under plastic cover. Store in the refrigerator or in the basement.