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Gooseberry Jam
Late June is the time to look for the hard green gooseberries this recipe calls for. The jam can also be made later in the season, with riper, sweeter fruit. It will then have a light set and an attractive pale pink colour. Makes 4.5 kg (10 lb).

INGREDIENTS: Gooseberries - 2.7 kg (6 lb) slightly under-ripe, topped and tailed, Water - 1.1 litres (2 pints), Sugar - 2.7 kg (6 lb), Butter - 15g (* oz).

COOKING: 1. Put the gooseberries into a preserving pan with the water and simmer gently for about 30 minutes until really soft and reduced. Pulp with a wooden spoon or potato masher.
2. Remove from the heat, add the sugar to the fruit pulp and stir until dissolved, then add the butter.
3. Bring to the boil and boil rapidly, stirring frequently, for about 10 minutes. Test for a set and, when the setting point is reached, take the pan off the heat and skim the surface with a slotted spoon. Pot and cover the jam.