An age-old fruit with a short growing season, gooseberries can be hard to come by. Try farmers markets or friendly neighbours who sometimes have a bush or two. The berries are usually green, but you can sometimes get red or yellow varieties.
Gooseberries are high in pectin, meaning the jam will set very quickly and it is very easy to make. As a result, I make this every year as my family love it and it is not easy to find in the shops. It has a sweet, tart flavour and is superb on homemade scones or even your morning toast.
I found this gooseberry and elderflower jam recipe stuck into my grandmother’s note book. The two go very well together and if you can gather some elderflowers from a nearby hedgerow, so much the better. But don't forget to wash them!
And here is my recipe – no elderflowers!
1 kg gooseberries – washed, topped and tailed
1 kg granulated sugar
150 ml water
Wash your jam jars in hot soapy water, rinse and place in a low oven for about 10 minutes or until they are dry.
Put a plate in the freezer.
Have a look at 'all you need to know about making jam' to learn about testing for set and tips on sterilising and filling the jars.
Put the gooseberries into a large saucepan or preserving pan with the water and simmer until soft – about 10 minutes.
Add the sugar to pan and heat slowly until dissolved. Then bring to the boil for 8-10 minutes. If you think it might be catching on the bottom, give it a quick stir but be careful, as the jam will be very hot.
Remove your plate from the freezer and test for set by putting a small amount of the jam on to the cold plate. Push your finger across it and if it wrinkles, it is ready. If not, give it another five minutes. Remove from the heat and stir in a knob of butter. This will get rid of any scum that has formed. Leave to cool for 15 minutes before putting into warm sterilised jars.
Makes about 5 jars.
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