Thursday, 16 July 2015
How to make raspberry and gooseberry jam
Lots of gooseberries and raspberries to use up at the moment. Gooseberries are high in pectin, raspberries are low. Combine the two together however and they make a great jam. Put roughly equal quantities of each fruit into the jam pan, apply heat and once boiling, leave to simmer for a couple of hours.
Once the fruit has fully pulped, add the same weight of sugar as the total weight of the fruit. Bring back to the boil and keep on a rolling boil until setting point is reach - check for this in the usual way by putting a small amount on a saucer, let it cool and if it forms a skin, it is ready.
Add to hot, sterilised jars.