Gooseberry Jam
This easy gooseberry jam recipe is a delicious classic preserve that's so easy to make, with no need for added pectin. Make the most of this lovely summer fruit with a gorgeous small batch gooseberry jam that will light up the winter months.
Ingredients
- 700 g gooseberries
- 700 g sugar
Instructions
- 1
Prepare the gooseberries by topping, tailing and washing them. Put the fruit in a pan with a splash of water and cook over a gentle heat until tender.If needed use a spoon to lightly press the gooseberries against the side of the pan to burst them. But do not mash to a puree.
- 2
Add the sugar. Continue to gently simmer until the sugar is fully dissolved. While the jam is cooking, heat the jars, lids and jug in the oven, ready for use.
- 3
Once the sugar has dissolved bring the jam mixture up slowly to the boil and then jam setting point (around 105°C / 221°F). Stir and scrape the base of the pan as you cook to prevent sticking and burning.
- 4
Continue to cook on a high heat until the bubbles change, becoming larger and slower moving. Check for setting using a drip test or wrinkle test.
- 5
When your jam is ready to set, take it off the heat and pour into the warmed jug. Leave to cool for ten minutes, so that the fruit will not sink.
- 6
Pour the jam into the warmed jars, using a jam funnel to avoid mess if possible. Put the lids on tight and leave to cool.
- 7
Before storing, check that the lids are depressed and well sealed.
Cook it from the original
This recipe comes from fussfreeflavours.com. Their page has the author’s own photos, notes and tips — the best place to cook it from.
Open the recipe on fussfreeflavours.com