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Add a photoServings: 3.5
Ingredients
- 1 4/5 kg gooseberries topped tailed and washed
- 600 ml water
- 1 4/5 kg granulated sugar small knob of butter
Directions
- Put the gooseberries and the water in a large preserving pan.
- Place on the simmering plate and bring to the boil.
- Cover and place in the simmering ovenfor about 30 min till the fruit is cooked. Remove from the ovenmash the fruit a little.
- Stir in the sugar and the butter.
- Return to the simmering plate and stir well till the sugar has dissolved.
- Move to the boiling platebring to the boll and boil vigorously for 10 min. Remove from the heat and test for setting. Pour into hot sterilised lars and finish in the usual way
- This is a lovely sweet tangy jam. It is very easy to make because it sets so easily. Ripe red dessert gooseberries will give quite a pink jam and the more usual green gooseberries will give a more yellow jam.
- Makes 3.5kg
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