The best gooseberries for jam are slightly under-ripe. For a delicate muscat flavour tie a few elderflower heads in muslin and suspend them in the pan whilst the fruit is cooking.
- 3kg Gooseberries
- 1 litre Water
- 3 kg Sugar
- Wash, top and tail the fruit.
- Put the fruit in the pan and simmer for about 30 mins until soft, mashing the fruit and stirring well.
- Stir in the sugar over low heat until dissolved.
- Boil hard to setting point and then pour into hot jars and cover.
Gooseberries which remain green when ripe will yield a green jam if the fruit and sugar are cooked quickly together. Prolonged boiling results in a red jam.
Fully ripe or dessert gooseberries yield a lightly setting pink jam.