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Gingery gooseberry jam
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Makes: 4 x 450g jars
4 thick slices peeled fresh root ginger
½ lemon, juice
1kg granulated sugar
1. Put a saucer in the freezer. Put the gooseberries, ginger, lemon juice and 150ml water in a very large, heavy-based pan. Stir, then cook gently for 20 minutes, until the berries are soft.
2. Stir in the sugar until dissolved. Bring to a boil and cook rapidly for 10 minutes, then test for setting point: spoon a little jam onto the chilled saucer, leave to cool, then push it with your finger. If it wrinkles, it’s ready. If not, boil for 5 minutes more and repeat. Carefully discard the ginger, then ladle the jam into warm, sterilised jars and seal. This jam will keep in a cool, dark place for 6 months. SF
This recipe first appeared in the Harvest section of Waitrose Food, July 2016 issue. Download the Waitose Food app for the full issue
Typical values per serving:
This recipe was first published in July 2016.