For the gooseberry-ginger jam, peel the ginger and cut into fine strips.
Clean the gooseberries, wash carefully and pat dry.
In a large saucepan, bring the gooseberries, orange juice, preserving sugar and star anise to a boil and boil for 4 minutes according to the sugar package instructions. Finally, add the port wine and bring to the boil again.
Immediately fill the hot gooseberry-ginger jam into clean jars and seal.
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