Home-made Gooseberry Jam
1 1/2 lb Gooseberries
1 1/4lb Demerra Cane Sugar
Cooking time: 90 mins
As it is the season for Irish Gooseberries they are plentiful in the country side and even the supermarkets. It brings many memories back of myself and my mother picking bucket fulls of gooseberries that grew all around my grandfathers house, washed in the old belfast sink and prepared for the jam making. Other fruits picked where blackcurrents, sloes, damsons, cooking apples, eating apples. We avoided the crab apples although I did have competitions with my brothers of who could eat one the quickest and not squint.
I got my hands on some gooseberries and decided I would make a simple and easy jam, the rich red goodness over some fresh bread in the morning is very hard to beat.
The ingredients are simple, gooseberries, sugar and for an extra tang, juice of one full lemon.
Depending on your own preference you can choose to use the half and half rule, half fruit and half sugar, I choose to use a little less sugar I find the jam sets equally as good.
I simmered the pot for 1 and half hours. You can notice the colour change, from green to the deep rich reds.
How I tested to see if the jam would set I would put a teaspoon of the simmering fruit and sugar onto a cold plate, the plate will help the warm mixture cool and set. If it sets then it is ready to place into jars.
To prepare the jars I would always give them a good clean and after I would fill them up with just boiled water from the kettle, this kills any bacteria that could be in the jars. The spoon in the jar is to stop the glass from cracking with the heat.
Now it is time for the filling the jars, fill and let cool and enjoy the sweet red goodness. Just a quick note, you can pick up jam top kits from all good baking shops.