About this recipe:Gooseberries have a high pectin content, so they are just perfect for turning into jam. The gooseberry is a vibrant summer fruit commanding its place in jams, pork dishes and desserts such as gooseberry fool. We first made this jam in 1973 when we lived in rural Cambridgeshire and used gooseberries from our cottage garden. We have continued to make this jam whenever we have had a good crop and it is always fabulous and full of flavour. Look for gooseberries that are slightly under-ripe for this jam as this will result in the best set and flavour.
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Method Prep:10min › Cook:2hr › Ready in:2hr10min
Snip the top and tail off the gooseberries.
In a preserving pan, combine the gooseberries and water and cook over a low heat for 2 hours until the contents of the pan have reduced by a third. Mash the fruit.
Preheat the oven to 190 C / Gas 5. Pour the sugar into a baking tray.
Bake the sugar in the oven until hot to the touch. Do not allow the sugar to caramelise. Remove from the oven.
Add the warmed sugar to the fruit, increase the heat and stir until the sugar has dissolved. Bring the jam to the boil and begin testing for the setting point by placing a drop of jam onto a cold plate. If the jam wrinkles when you push it with your finger, it is ready.
Skim the jam if necessary and transfer into sterilised jam jars. Seal immediately and leave undisturbed overnight in a cool, dark place to set.