Gooseberries make a sharp jam that works equally well as a sweet or savory accompaniment. The first varieties, ready to pick in early summer, herald the beginning of a season of luscious fruits, and their tartness makes them ideal for jam making. Later varieties get sweeter and can be eaten raw.
Makes about 3¾ cups
INGREDIENTS
- 2 pints gooseberries, stems and blossom ends removed
- 3 rounded cups sugar
- juice of 2 small lemons
INSTRUCTIONS
- Place all the ingredients in a preserving pan and heat gently until simmering. Remove immediately from the heat and pour the contents into a ceramic or glass bowl. Cover the surface with waxed paper, pushing it down onto the fruit. Leave the bowl overnight in the refrigerator.
- The next day, pour the contents of the bowl back into the preserving pan and heat gently, stirring to be sure that all the sugar has dissolved. Then turn up the heat and boil rapidly to reach setting point. This takes very little time to achieve—only 5–10 minutes—and you need to watch that the syrup doesn’t burn. Skim if necessary.
- Pour the jam into hot, sterilized jars and seal.
