1 kg Gooseberries washed and stemmed.
1 kg Granulated Sugar
Wash, top and tail the gooseberries, discarding any that are damaged.
Put the fruit and water in a large saucepan. Bring to the boil. Cover and reduce the heat. Simmer gently for about 30 minutes until the fruit is softened.
Add sugar and stir until dissolved. Bring to the boil. Boil for 10-15 minutes.
Draw off the heat and test whether the jam has set.
I use a cooled saucer and drop a small spoonful of jam on to it. Allow it to cool for a minute then push your finger through the jam – if it wrinkles it’s ready; if not, boil for a few more minutes.
Once the jam is ready, turn off the heat, skim off any scum and leave to stand for 15-20 minutes.
Spoon the jam into clean sterilised jars and seal tightly with screw top lids while the jam is hot.
I prepare my jars before I start to clean the fruit.
Wash the jars in soapy water and rinse in clean warm water. Allow them to drip-dry, upside down, on a rack in the oven set to 140C. Leave them there for at least half an hour while you make the jam.
Put the screw top lids in a bowl of boiling water.
When we were young and asked my mother where we came from, the answer was “From under a Gooseberry bush!” What do you mean, you don’t believe me???
My siblings looking for babies!