Sweet and tangy home-made gooseberry jam is fantastic on crusty bread or as an ingredient in cakes or puddings.
- 500 g gooseberries
- 500 g jam sugar
- Juice of half a lemon
- Put gooseberries, lemon juice and 200 ml water in a heavy saucepan
- Heat gently to simmering point and then cook for around 10 minutes until fruit is soft.
- Add the sugar and continue to heat gently until it is dissolved.
- Turn up the heat and boil rapidly for a further 10-15 minutes. The jam will change to a dark pink colour as it cooks.
- You can judge the setting point by putting a saucer in your freezer before making the jam. Spoon some of the jam onto the cold saucer and leave to cool. If the surface of the jam crinkles when you push it with your finger, it is ready. If not, continue boiling and try again after a few more minutes.
- Sterilise your jar.
- Pour the jam into sterilised jars. It will keep for about 6 months. Keep in the fridge once opened.
There are various ways of sterilising jars. I think the easiest is to wash in soapy water and then put in an oven at 120 C for 15 minutes.
Keywords: gooseberry, jam