Kitchen Of Yum

This uses home grown gooseberries, you can use any amount of gooseberries or any fruit you want, one rule when making jam it is a 1:1 ratio, so for example 1kg of fruit requires 1kg sugar; also, some fruit is low in pectin so look that up before you use it. You may need to add pectin or buy sugar with it added.

The Ingredients for jam is very simple and since gooseberries are high in pectin I can just use caster sugar and not have to add any.

Before beginning making jam you MUST sterilize jars, traditionally this is done by heating them in an oven, if you have a dishwasher pop them in there in sterilize. If you do not have a dishwasher then the method I use is use food grade sterilizer you will find this near the home brewing section of stores (I do anyway)

Ingredients

• 500g Gooseberries top and tailed
• 500g Sugar
• ½ lemon juiced.
• 200ml Water

Method

1. Before even thinking about making your jam you MUST sterilize the jars (See above)
2. Put the gooseberries, water and lemon juice in a large saucepan, bring to a boil, and simmer for about 10 minutes or until the very soft.
3. Add the sugar and gently heat until the sugar has completely dissolved, do not boil because the sugar may crystallise.
4. Once the sugar has dissolved and you cannot see or feel any grains, bring to a boil and boil hard for 10 minutes. Skim the surface every now and again and stir occasionally to stop it burning.
5. The Jam would set when its reached about 105°C if you do not have a thermometer, put a saucer the freezer for a few minutes until its cold, then drop a little jam on the saucer, run your finer through and it should be wrinkly. If not boil for 5 minutes and test. Keep going until it is set. 
6. Spoon into the sterilized jars and seal. Leave to cool. The jars will keep for 6 months but store in fridge once opened.