Make the most of this seasonal berry by using up a glut of berries in a delicious jam, perfect for spreading on toast or layering in cakes. It lasts for ages, too!
- 1kg fresh gooseberries
- 1kg granulated sugar
- Juice of 1 lemon
- 400ml water
Slice the top and bottom off of each gooseberry. Put the berries, lemon juice and water into a large saucepan and boil for around 15 minutes, or until pulpy.
Stir in the sugar and continue to stir over a medium heat for around 10 minutes, not boiling, until the sugar has dissolved. Bring to the boil and boil at the highest heat for around 10 minutes, stirring often to prevent burning. Skim the top every now and then.
Spoon one teaspoon of jam onto a cold, chilled plate. Leave for a few minutes until cool and then run your finger through it. If the jam wrinkles, it's ready. If not, boil for around 5 more minutes and test again. Once ready, spoon into sterilised jars and seal. Store in a cool dry place.