Rinse gooseberries well. Remove the ponytails. Beat in a blender for about 2 minutes or pass through a small meat grinder.
Transfer the gooseberries to the pan, add chopped lemon, lemon balm and sugar. Pour the confiture.
Put on a slow fire, bring to a boil, remove the foam and cook for 5 minutes. Remove the lemon and lemon balm twigs.
Pour the finished jam into sterile jars and roll it up.