It is that time of year again when I make gooseberry jam...
Picked gooseberries
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
Washed
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!
In our country we call these berries "stekebezen" :-). I've never tasted gooseberry jam before, but it looks yummy indeed!
ReplyDeleteIt is indeed lovely. Thank you for letting me know what you call gooseberries.
DeleteI'm not a jam person but I am a gooseberry person. Not only do I like them but they remind me of my grandmother who used to grow them.
ReplyDeleteI am more of a marmalade person than a jam person, but I do like gooseberry jam - I think it is because it is not as sweet as a lot of other jams. I also like gooseberries any other way as well! :-)
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