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Ingredient
Homemade gooseberry jam
Introduce
Ingredient
Food ration :
3-4 small jarsCooking time :
50 minutes
250
granulated sugar
1/2
lemon juice
Cooking instructions
* Step 1
First thing first, sterilise your jars by washing thoroughly in very hot soapy water. Rinse in very hot water then put on a baking sheet in a 120C/gas oven until completely dry. Anather method is to put in a cycle of the dish washer to sterilise the jars.
* Step 2
Put the gooseberries and sugar in a large enough saucepan (thicker bottom is better). Bring to the boil then simmer on medium low heat for 15 minutes until the fruit is very soft and pulpy. Add lemon juice and continue stirring gently for another 3-4 minutes. At this point, put 2 or 3 small saucers in the freezer (these will be used to test the setting later on).
* Step 3
Continue stirs gently on low heat to stop it catching for 10 minutes, the jam will start to turn a pinky red ish as it cooks.
* Step 4
The way I check that jam is ready: Spoon a little jam onto a chilled saucer, leave to cool then run your finger through it. If it’s ready it will wrinkle up. If this doesn’t happen boil for another 5 minutes then keep testing and boiling until it does.
* Step 5
Once the jam is ready, pour into the sterilised jars and seal. Store in the cupboard or in the fridge once opened.
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