Gooseberries and strawberries make a good partnership as the higher pectin levels found in gooseberries offset the lower levels in the strawberries.
Makes about 5 cups
INGREDIENTS
- 1 pint gooseberries, stems and blossom ends removed
- 2 pints strawberries, hulled
- 4 cups warmed sugar
- juice of 1 lemon
INSTRUCTIONS
- Place the gooseberries in a preserving pan with 3 tablespoons of water. Heat gently and simmer until the berries are just soft, then add the strawberries. Cook for 5 minutes until the fruits begin to lose their shape and the juice starts to run.
- Add the warmed sugar and the lemon juice to the fruit. Stir gently over a low heat until the sugar has completely dissolved. Turn up the heat and boil rapidly to reach setting point. Skim if necessary.
- Pour the jam into hot, sterilized jars and seal.
