It is that time of year again when I make gooseberry jam...
I left a few on the plant this year that were a bit small - hoping they will be ready to make another batch in a couple of weeks time.
'Top and tail' the gooseberries
Place in a heavy based saucepan with just enough water to cover the gooseberries - I use 500 ml water for every 1 kilo of gooseberries.
Simmer the gooseberries for 10 - 15 minutes until they are soft but still hold their shape.
Add an equal amount of granulated sugar and stir until dissolved
Once the sugar has dissolved bring to a rolling boil and boil rapidly for 10 minutes. Test for setting point then pour into sterilised jars and seal.
Yum, yum yum!