superb recipe that captures all the flavour of the fresh fruit.
MAKES ABOUT 4.5 kg (10 lb)
2.7 kg (6 lb) gooseberries (slightly under-ripe) , topped and tailed
2.7 kg (6 lb) sugar
a knob of butter
1. Put the gooseberries in a preserving pan with 1.1 litres (2 pints) water. Simmer gently for about 30 minutes, until the fruit is really soft and reduced, mashing it to a pulp with a wooden spoon and stirring from time to time to prevent sticking.
2. Remove from the heat, add the sugar to the fruit pulp and stir until dissolved, then add a knob of butter.
3. Bring to the boil and boil rapidly for about 10 minutes. Test for a set and, when setting point is reached, take the pan off the heat and skim the surface with a slotted spoon. Pot and cover the jam.
VARIATION Elderflower gooseberry jam A delicious and unusual flavour can be given to gooseberry jam by adding 6 - 8 elderflower heads to each 1 kg (2 1/4 lb) fruit. Cut off the stems close to the flowers and tie the flowers in a piece of muslin. Add the muslin bag to the jam when it comes to the boil, removing it before the jam is potted.