Friday, July 10, 2009

Gooseberry Jam

1.3kg (3 lb) fresh gooseberries
1.3kg (3 lb) caster sugar
75ml (3 fl oz) liquid pectin (Certo)

Preparation method
Remove blossom and stem ends from gooseberries. Force berries through food mill. Measure 4 tea cups of the berry mash into a large pot. Stir in the sugar. Bring to a full rolling boil over high heat, and boil hard for 1 minute, stirring constantly. Remove from heat, and stir in pectin at once. Skim off any foam with a large metal spoon.

Sterilize jars and lids in boiling water for at least 10 minutes. Take turns with skimming foam, and stirring the berry mixture for 5 minutes to let it cool slightly. Ladle into hot sterile jars, leaving .5cm (1/4 in) headspace.

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