Gooseberries are now in season. Be careful when you pick them as they are quite thorny. You will need to remove the stalks and the tails and wash them carefully. Remember to wash your jam jars also very carefully, and place them in a hot oven or Aga for at least half an hour in order to sterilise them.
This recipe makes approximately 4.5 kg. of gooseberry jam
2.7 kg. of gooseberries, topped, tailed and washed
1.1 litres of water
2.7 kg. of sugar
1. Place the gooseberries in a preserving pan with the water. Simmer gently, uncovered for half an hour. When the fruit is really soft, mash it to a pulp with a wooden spoon.
2. Remove the pan from the heat, add the sugar to the fruit pulp and stir till dissolved. Bring to the boil and boil rapidly for 10 minutes. Keep stirring.
3. Test for a set by placing a small teaspoon of the jam on a saucer and pushing it with the back of the spoon. If the jam appears to be setting and creasing, take the pan off the heat. Remove any scum.
4. Pot the jam, cover and label.
The Foodie Bugle Reporters
Anonymous, eager, foodie and greedy, packs of Foodie Bugle Reporters always track down a good food shop, producer, market, recipe, cookery school, ingredient, cookbook or supper club. If you have a good foodie tip off, then please alert our hungry pack and they will bugle about it. Contact them at: [email protected]
Gooseberries on the bush.
The gooseberries need to be topped and tailed.