Thursday, 27 July 2017
How to make cherry and gooseberry jam
Cherries and gooseberries are a good combination for jam making. Gooseberries provide the pectin and a tartness that balances the sweet juice of the cherries. Start by boiling up the cherries. Then press the pulp through a sieve to make a puree. This avoids having to stone each cherry individually (life is just too short for that!)
Measure the puree (it's more like a liquid at this stage). Weigh and add the gooseberries to the preserving pan and add the puree. Bring to the boil and keep simmering until the gooseberries have broken down. Add sugar. You will need one kg for each litre of puree and each kg of gooseberries. Bring back to the boil and keep on a rolling boil until the setting point is reached.