It is that time of year when I make Gooseberry Jam.
The gooseberries are ready - or almost anyway. As I am going to be away for nearly two weeks I thought rather than risk waiting until I got back I would make the jam now.
A nice bunch for a small gooseberry bush.
Top and tail them.
Measure an equal amount of sugar
Place gooseberries in with water and simmer until softened.
Add sugar, stir until dissolved and rapid boil for 10 minutes until reaches setting point.
Once ready, pour into sterilised jars.
Not quite three jars of jam.
Now off to make the scones.