Gooseberry jam

Tangy and flavourful gooseberry jam with a good gel set. Pairs beautifully with cheese, grilled meats and on toast.

• 700 g gooseberries (fresh or thawed)
• 4 dl caster sugar
• 1 tbsp lemon juice
• 0.5 dl water

Method

1. 1
   Top and tail the gooseberries. Rinse and place in a saucepan.
2. 2
   Add water and cook covered over medium heat for 5 minutes until the berries soften and begin to burst.
3. 3
   Add sugar and lemon juice. Bring to the boil then reduce to medium-high heat.
4. 4
   Simmer, stirring, for 20–25 minutes until the jam has thickened. Test with a gel test.
5. 5
   Pour the hot jam into clean, warm sterilised jars. Seal immediately and leave to cool upside down.