Makes 750g - 1kg (just over 2lb) jam
450g (1lb) gooseberries
4tbsp water with ripe fruit or 300ml (1/2 pint) water with under-ripe fruit
450g (1lb) sugar with ripe fruit or 550g (1 1/4lb) sugar with under-ripe fruit
Wash, then top and tail the gooseberries and simmer with the water until tender. Add the sugar, stir until dissolved; then boil rapidly until setting point is reached.
October Tea Time Treats the challenge created by Karen at Lavender and Lovage and Kate at What Kate Baked. Please note: my jam is for home consumption, which is why I am able to re-use my jam jars and lids.