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    Gooseberry and Thyme Jelly

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    Gooseberry and Thyme Jelly

    This is good with lamb and pork, as well as with duck and pork terrines.

    • Preparation time: 780 minutes
    • Cooking time: 25 minutes
    • Total time: 13 hours 25 minutes 60 minutes 60 minutes 60 minutes 60 minutes 60 minutes 60 minutes 60 minutes 60 minutes 60 minutes 60 minutes 60 minutes 60 minutes 60 minutes 25 minutes

    Makes: about 1 litre

    Ingredients

    • 1.8kg gooseberries, washed
    • 1kg granulated sugar
    • 3 thyme sprigs, plus extra to decorate

    Method

    1. Put the fruit in a large pan and cover with water. Bring to the boil; simmer for about 1 hour, until the fruit is soft. Stir every so often to stop it sticking to the bottom of the pan. Cool a little.
    2. Spoon the fruit into a jelly bag and suspend it over a large bowl. Leave the juice to drip for at least 12 hours. Don’t press the fruit or squeeze the bag – you’ll get a cloudy liquid. Throw away the pulp and measure the collected liquid; put in a preserving pan with 450g sugar for every 600ml liquid.
    3. Heat gently, stirring occasionally to help the sugar dissolve; add the thyme. Boil for 15–25 minutes until the setting point is reached (this is when the liquid is 105°C or when a few drops placed on a chilled saucer form a skin that wrinkles when gently pushed). Remove any scum and the thyme. Pot in sterilised jars, adding a few sprigs of fresh thyme to each one. Cover with wax discs and add screw-on tops. It will keep for 3 months.

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