Gooseberry Jam

Gooseberry Jam
  • 2.7kg (6 lb) gooseberries
  • 850ml (1½ pints) of water
  • 3.2kg (7 lb) of sugar
  1. Wash and clean the berries, removing stalks and snuffs, but leaving the hairs on the fruits.
  2. Place the clean berries in a preserving pan with the water and bring to the boil.
  3. Simmer until the fruit is tender and falling apart. The quantity of water should be much reduced by now.
  4. Add the sugar and stir until it is all dissolved.
  5. Boil firmly until the jam will set when tested.
  6. Skim off any scum and debris whilst the jam is boiling.
  7. Pour into prepared jars and seal.

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