Crafts Beautiful Magazine

Make gooseberry jam with ease thanks to this recipe from Denman College

What you need...
  • 1.15kg (2 1/4 lbs) gooseberries
  • 1.3kg (3lbs) preserving sugar
  • 850ml (1 1/2) pints of water
  • 10-12 elderflower heads (optional)
  1. Put the fruit into a large pan with the water and elderflower heads in a muslin bag (if using). Simmer gently for about 15-20 minutes until the fruit is tender. Sterilise jam jars in the oven, then plunge the lids into boiled water.

  2. Remove the elderflowers. Add the sugar, stirring until it has dissolved. Bring to the boil and boil rapidly until the setting point is reached. You can test this using a wooden spoon - twirl some of the jam around the spoon to cool, and if it forms peaks and doesn't drip too much, your jam is ready.

  3. Pot into the warmed jars and cover whilst hot. The yield for this recipe is 2.2kg (5lbs).

This recipe is part of the Jam Making Day at Denman College. To find out more about their courses, visit [url=][/url]

busymitts BusymittsShare your makes