On Sunday, Waitrose had gooseberries. I don’t often go into Waitrose and gooseberries aren’t often sold anymore but I love them and they were half price so of course I bought them. Then I made jam. There is something very satisfying about making jam (except strawberry jam, which I’m not that keen on) it makes me feel like a 1950’s housewife and in charge and that’s always a good thing..
The recipe came from here and it couldn’t be easier..
What
- 1 kg/2lb 4oz gooseberries
- 1 kg/2lb 4oz granulated sugar
How
- Wash, top and tail the gooseberries, discarding any that are damaged. Place a saucer into the freezer.
- Put the gooseberries and 150ml/5fl oz water into a large pan or preserving pan. Bring to the boil and simmer for about 10 minutes until the fruit is softened.
- Stir in the sugar and cook over a low heat until the sugar has dissolved.
- Increase the heat and boil rapidly for 8-10 minutes before testing to see if set.
- To test whether the jam has set: take the saucer from the freezer and drop a small spoonful of jam on to it. Allow it to cool for a minute then push your finger through the jam – if it wrinkles it’s ready; if not, boil for a few more minutes. Continue testing until the jam is ready. (Always remove the jam from the heat while you’re testing so that if it’s ready you won’t overcook it.)
- Meanwhile, sterilise the jam jars – first wash the jars in soapy water and rinse in clean warm water. Allow them to drip-dry, upside down, on a rack in the oven set to 140C/275F/Gas 1. Leave them there for at least half an hour while you make the jam.
- Once the jam is ready, turn off the heat, skim off any scum and leave to stand for 15-20 minutes.
- Spoon the jam into clean sterilised jars and seal tightly with screw top lids while the jam is hot.
Nic Dempsey 