Some of the gooseberries I picked in my garden in London have now been used to make gooseberry jam. Gooseberries are full of pectin so you don't need to add lemon juice, apple or other high-pectin fruit to make the jam set.
Remove stalks and weigh the gooseberries. Add them to the jam pan and put in a small amount of water, just enough to stop the fruit burning when you apply heat to bring the pan to the boil. Once it's boiling, simmer until all the fruit has broken down. Then add the same weight of sugar as of fruit and bring back to the boil. Keep on a rolling boil until the setting point is reached - put a dollop on a saucer, leave for few minutes and if it has formed a skin, it is ready. Put into hot, sterilised jars.
2 comments:
Do you do any further processing of your jams after pouring them in sterilized jars? Water bathing for instance? Thanks.
No. There's no need to. The jam is fully cooked when added to the jars and nothing further is needed to be done. We do however use a water bath when bottling fruit.
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