About this recipe:Gooseberries are a vibrant summer fruit with a high pectin content, so they are just perfect for jam making. Together with their trusty autumn pal, the crab apple, we have a jam match made in heaven which is also just perfect for using in pork dishes and in desserts. Look for gooseberries that are slightly under-ripe for this jam as this will result in the best set and flavour. You will need to time this jam well and may need to freeze your gooseberries for a few weeks just until the apples begin to arrive in autumn. Ask around locally for any early fruiting trees and see if you can strike a deal: a basket of the first apples for a few jars of your lovely jam!
Makes: 3 jars gooseberry and crab apple jam
900g crab apples - peeled, cored and sliced
1.5kg granulated sugar
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Method Prep:20min › Cook:3hr › Ready in:3hr20min
Snip the top and tail off the gooseberries. In a large preserving pan, combine the gooseberries, apples and water and cook over a low-medium heat for 3 hours until the fruit is breaking apart and mushy.
Mash the fruit and press it through a sieve into a clean pan. Add the sugar and increase the heat until the sugar dissolves. Bring the jam to the boil and begin testing for the setting point by placing a drop of the 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 it to sterilised jam jars. Seal immediately and leave undisturbed for at least 8 hours in a cool, dark place to set.