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    Gooseberry Jam

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    Gooseberry Jam

    • Vegetarian

    Makes: 1.75 litres (about 6 medium jars)


    • 1kg gooseberries, topped and tailed
    • 150ml water
    • Juice of 1 lemon
    • 1kg granulated sugar


    1. Put the berries, water and lemon juice in a preserving pan. Bring to a simmer. Cook for 20 minutes or until soft, stirring to break up the fruit.
    2. Add the sugar and stir until dissolved. Bring to a boil. Boil rapidly for 10 minutes then test for setting point: spoon a little jam on to a cold saucer, leave to cool, then push it with your finger. If it wrinkles, it's ready. If not, boil for 5 minutes and repeat.

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