Gooseberry Jam Recipe
Ingredients:
- 4 lbs (1.8 kgs) gooseberries
- 2 pints (1.15 litres) water
- 6 lbs (2.7 kgs) sugar
Method:
- Top and tail the gooseberries. Wash well and drain.
- Put into a pan with the water and simmer gently until soft.
- Test for pectin.
- Bring to the boil and boil rapidly for about 5 minutes until the jam sets when tested.
- Remove the scum.
- Pot and seal while still hot.
Makes around 8 lbs (3.6 kgs) of jam. These articles will get you started and explain the finer ponts of making
your own jams and jellies: Quality equipment at reasonable prices - everything from fabric jar covers and labels to jam making thermometer, strainers and muslin. available from Allotment Shopping. Cookware, Jam & Chutney Making Equipment.
Jam Making Help & Advice
Making Your Own Jam?
Filed under All Recipes, Fruit, Gooseberries, Jams, Val's Preserves, Vegetarian Recipes by Val
Comments on Gooseberry Jam Recipe »
Clive Pritchard @ 5:14 pm
Could you please include when the suggar has to be added/ It seems sense to do so after the simmering, but just to be sure?
John @ 11:11 pm
Adding the sugar is explained in the general method for jam making linked to above.