Gooseberry Jam

Ingredients

• 750 grams Gooseberries (About 1.65 pounds, original recipe calls for 3/4 pound, adjusted for modern portions)
• 750 grams Granulated Sugar (Equal weight to gooseberries)
• 120 ml Water (Approximately 1/2 cup)

Instructions

1. 1Top and tail the gooseberries using a small knife or kitchen scissors. Wash them thoroughly.
2. 2Place the gooseberries and water in a large, heavy-bottomed saucepan. Cook over medium heat, stirring occasionally, until the gooseberries are soft and pulpy. This will take about 20-30 minutes.
3. 3Add the sugar to the saucepan and stir until dissolved. Bring the mixture to a rolling boil over medium-high heat. Continue to boil rapidly, stirring frequently to prevent sticking, until the jam reaches setting point. This will take approximately 15-20 minutes.
4. 4To test for setting point, place a small spoonful of jam onto a cold plate. Let it cool for a minute. Push the jam with your finger. If it wrinkles, it has reached setting point. If not, continue to boil for a few more minutes and test again.
5. 5Remove the jam from the heat and skim off any scum from the surface. Pour the hot jam into sterilized jars, leaving a small space at the top. Seal the jars immediately.