Jam and Preserve Recipes
Gooseberry Jam
'Topping and Tailing' gooseberries - one of my first cooking jobs as a child - happy days
Ingredients
Gooseberries,
Topped and tailed
Topped and tailed
2lb
900 g
Sugar, White granulated
2lb
900 g
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Method
- ‘Top and tail’ the gooseberries - remove the stalks at either end of the fruit using a small pair of scissors. Wash if necessary, drain well in a colander.
- Place in a large jam pan, add a mugful of water to prevent sticking and put over a low heat to start the juices running. When gooseberries are cooked through and soft, remove from the heat and stir in the sugar until dissolved
- Place back onto the heat, turn it up higher and bring the contents of the pan up to the boil, then reduce to a 'rolling boil'. When the jam has darkened and thickened slightly, usually after 10mins or so, you can test for a set.
- Turn off the heat, allow to rest for 10 mins. then pot the jam into the warm, sterilised jars sealing immediately.
- The jam will keep, in a cool, dark place for several years - there is no need to refrigerate either open or unopened.
- Variation: Gooseberry and Elderflower Jam
- Pick 8-10 heads of elderflowers, shake well and check for any insects etc. Place on top of the gooseberries when cooking , avoid stirring in. Remove the flowerheads prior to adding the sugar. Don’t worry about any flowerlets which make their way into the jam - they just add interest and flavour.
How long will it take to make?
Preparation time:
20 mins
Cooking time:
40 mins
Total time:
1 hour
How much?
Makes approx 1.3 kgs/3 lbs
Look after it
Store in a cool dark place
Useful links
Goosegog Jam - we love the 8oz 190ml hexagonal jar for this jam
