We’ve had lots of fruit from the allotment so far this year (Strawberries, Raspberries, Red Currants and lots of Red Gooseberries and Black Currants with the Blackberries and Apples are yet to come). As a result, the freezers are filling up and we need to get rid of fruit from previous years.
The first solution is jam and my better half spent some time yesterday making gooseberry jam from the last of last years harvest. We have found that its better to keep the fruit in the freezer and make jam when you want it, rather than making large quantities just because there’s a glut. Maybe if there was somewhere better to keep the jam it would be different but our experience is that the jam dries out after a few months.
Anyway, this jam was made using ripe green gooseberries. Make sure that the fruit is ripe so don’t use gooseberries picked early in the season. Experience shows that the darker the colour the sweeter the jam.
Heres the Recipe:
- 450 grams fruit
- 450 grams sugar
- 300ml water
This will make just over three 1lb jars of jam.
- Clean four jars and put them in the oven to warm up.
- Put a couple of saucers in the freezer to cool down.
- Heat up the fruit and water and then add in the sugar and heat it gently until the sugar is dissolved. If you boil the fruit before the sugar is fully dissolved, it will crystallise during storage.
- Bring the jam to a rapid,steady boil until it reaches a temperature of between 105C and 110C.
- Check whether the jam will set by putting a small sample on a saucer you previously put in the freezer. Leave this until it it cold and then push it across the saucer with your finger. If it wrinkles up, its ready, if not boil it for a few more minutes.
- When ready, discard any scum off the top of the jam and pour the jam into the warmed jars.
- Cover the surface with a waxed disc (wax side down) and then use a damped cellophane top and a rubber band. This will prevent any condensation which will send the jam mouldy.
The jam should keep for about six to twelve months.