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.
Hmm...never before has my gooseberry jam turned out so green. I've read that the small early hard fruits will give a green jam...but these weren't especially small and hard, and they weren't especially early either - certainly I have made the jam earlier than this before.
So I guess it remains to be seen if it is as 'yum yum' as my jam was last year!
I have a small amount left over in a jar - so I can test this later on a scone!