Gooseberry jam...

This year 2014 has been very good for me in the matter of jam making and preserves in general. I have hardly any space in my cupboards to store all the jam, chutneys etc. and hardly any spare jam jars left too... But still, I'll make more! There's something very comforting and a sense of achievement when I see all the jars, next to each other in my pantry, and on top of each other at this stage as well. 

I made gooseberry jam for the very first time ever, using a recipe I got from my work colleague (that's why it's in pints and pounds, as that's how I got it and didn't want to change a thing). That's also the very same work colleague I got the gooseberries from in the first place. Nothing more to add now, but - happy jam making!

How to make it...

- 3 lb gooseberries, topped and tailed
- 3 lb caster sugar
- 1 pint water


- Put the gooseberries into a big pot, one that will be good for long simmering and nothing will stick to the bottom easily. 
- Add the water. 
- Bring to the boil, lower down the heat and simmer until the fruit will become soft. 
- Add the sugar and stir well. 
- Bring to simmering point, so it's barely bubbling, uncovered, for at least 1,5-2 h, stirring occasionally, making sure it won't burn or stick at the bottom. 
- After about 1,5 h check if your jam is ready. 
- Put your plate in the freezer for about fifteen minutes before taking it out to test a spoonful of hot jam. 
- Push your finger through the jam on the plate - you're looking for it to wrinkle and not flood back in, to fill the gap. If it's not ready, simmer for 10 minutes more and test again. 
- Transfer the jam into sterilized jars, close securely. I always put them closely next to each other, cover with thick kitchen towel and leave like that till the cool down completely. The lid should suck in and your jam will be sealed. 
- After opening store the jam in a fridge.


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