About this recipe:This is a recipe that was acquired from a friend with a May Duke cherry tree in Dorset. Her cherries were perfectly in sync with the ripening of the gooseberries in her garden and one year she decided to create a recipe for enjoying them both. Look for May Duke cherries and gooseberries in July and select berries that are not overly ripe.
Makes: 4 jars cherry and gooseberry jam
900g May Duke cherries, halved and stoned
the juice of 1 lemon
1.35kg caster sugar
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Method Prep:20min › Cook:3hr › Ready in:3hr20min
Peel away the gooseberry husks if they are present and snip away the top and bottom of each berry.
In a large preserving pan, combine the gooseberries with the water and cook gently over a low heat for 2 hours. Add the cherries and the lemon juice and cook for another 30 minutes. Mash the fruit and pass it through a sieve into a clean pan.
Add the sugar to the pan and bring the jam to the boil. Begin testing for the setting point by placing a small drop of the jam onto a cold plate. If it wrinkles when you push it with your finger, it is ready.
Transfer the jam to sterilised jars and cover immediately. Leave undisturbed in a cool, dark place for 24 hours.
Gooseberries can be a little tricky to work with, depending on the variety and their ripeness. If the gooseberries are particularly tart then you might want to add a little more sugar.