I got round to making the gooseberry and rhubarb jam this morning. 18 jars are now ready for use. Gooseberries are full of pectin so this is a jam that sets easily. I used:
- 2kg gooseberries
- 2kg rhubarb
- 4kg sugar
Heat the gooseberries and rhubarb until they have turned to pulp, then add the sugar. Bring back to the boil. Keep checking for the setting point (a dab of jam on a saucer left to cool, if it set, it's time to add to hot sterilised jars.)
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