Wednesday, 29 July 2015

Gooseberry Jam

One of the miracles of cookery is how green gooseberries make a ruby coloured jam.  Here is my recipe:
1. You need equal sugar to fruit, try to have a mixture of ripe and underripe fruit. Wash it, no need to top and tail the fruit unless you're a masochist!
2. Put the fruit in a large pan with about a centimetre of water, heat gently until the fruit has softened and fallen apart. Help it by stirring from time to time.
3. When the fruit is soft and largely disintegrated, add the sugar and stir until dissolved.
4. Turn up the heat and bring to the boil. As it boils, it will create scum on the surface which you should skim off. At this stage it will still be green.
5. After around 10 mins, there will be less scum.  It should start turning pinkish, if it does not do this it isn't hot enough, so turn up the heat. It may froth quite a bit, just make sure it isn't so hot it is catching on the pan bottom but otherwise do not stir.
6. It will turn a bit more pink and the sound of the boil will change as it thickens. Test it by dropping a little jam on a plate, leave it a few seconds to cool and then push it across the plate with a finger, if it wrinkles it is ready. Turn off the heat and put into pre warmed jars.

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