Jam and Preserve Recipes
Strawberry & Gooseberry Jam
A tasty recipe using the first fruits of the Summer
Ingredients
Strawberries,
Small and firm, stalks and leaves removed
Small and firm, stalks and leaves removed
2lb 3oz
1 kg
Gooseberries,
Topped and tailed
Topped and tailed
2lb 3oz
1 kg
Sugar, White granulated
4lb 6oz
2 kg
Juice of Lemon
1 each
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Method
- Wash your jars and put into a low oven 50-100 deg C to dry and sterilise.
- Hull the strawberries and cut any large fruit in half.
- Top and tail the gooseberries using small scissors.
Put both fruits into a preserving pan with the lemon juice and set over a low heat to gently cook the fruits, stirring often to prevent sticking.- When softened, take off of the heat and stir in the sugar to dissolve as much as possible.
Put back onto the heat and increase to bring the contents to a fast boil. Stir occasionally to prevent sticking.- Cook for around 5 minutes then test for a set on a cold saucer.Turn off heat, pour a small amount on the saucer and leave for 2-3 minutes to cool. If the surface crinkles up when pushed with your finger the jam is ready.
- If no set yet place back on the heat and repeat after around 5 minutes extra boiling.
- Pour into the warm jars, right to the top, and seal immediately.
- This jam will keep for at least a year and there is no need to refrigerate either before or after opening.
How long will it take to make?
Preparation time:
20 mins
Cooking time:
30 mins
Total time:
50 mins
Soaking overnight
not included in total time
How much?
10-12 190ml/8oz jars
Look after it
Store in a cool, dry place for up to 12 months
Useful links
Try the 212ml 8oz Orcio jar for this jam which shows off the contents beautifully
