Gooseberry Jam English style

Gooseberry Jam

Gooseberry is a vital source of Vitamin- C and the easiest and sweetest way to get this nutrition is by making jam out of it. You can preserve it  for a long time and the children will love this sweet n sour jam which you can spread on your toast, chapathis  and other home made bread.

The other advantage is that you don’t need to use any preservative as gooseberries are naturally high in pectin ! The process is the same as a regular fruit jam where you simply use an equal quantity of gooseberries and granulated sugar. 

 

Gooseberry  Jam English style

 

 

 

Ingredients 

 

• 1 kg gooseberries

• 1kg granulated sugar 

• 500ml water

 

Method

 

1.Wash, trim  and wipe the gooseberries clean  and put them in a heavy-bottomed pot or pan with the 500 ml water. Bring to the boil and boil rapidly for 1 minute. 

2.Reduce heat and simmer for 10-15 minutes, till gooseberries are soft. 

3.You can remove the seeds by crushing the paste and pushing it through a colander/seive with big holes

4.Put the crushed gooseberry back in the pan and add the sugar, then bring back to a boil for another 10 minutes.

5.Remove pan from heat, and test to see if the jam has set. 

6.Tip : Place a plate or saucer in the freezer before you start making the jam. Take the plate from the freezer and drop a bit of jam onto the cold plate. After a few seconds push the jam with your finger or spoon. If the surface of the jam wrinkles and somewhat holds its shape, it has reached setting point and is ready. If the jam slides across the plate and seems very liquid, then it needs to be boiled for another few minutes, at which point you need to test the jam again.

7.Skim off any scum from the top of the jam and place the hot jam in sterilized  pretty jars and store for the coming summer.

Allow it to cool  at room temperature, then store in a cool, dark place for up to 1 year.