My Great Great Grandmas Gooseberry Jam Recipes

Steps:

• First sterilise your jars by washing thoroughly in very hot soapy water. Rinse in very hot water then put on a baking sheet in a 140C/fan 120C/gas 1 oven until completely dry.
• Put the gooseberries, lemon juice and 400ml water in a large wide pan (use a preserving pan if you have one). Bring to the boil then simmer for 15 minutes until the fruit is very soft and pulpy. Put 2 or 3 small saucers in the freezer (these will be used to test the setting later on).
• Add the sugar and stir over a gentle heat for another 10 minutes until the sugar is completely dissolved. You don't want it to boil at this point as the sugar could crystallize. Once you can't feel or see any grains of sugar bring to the boil and boil hard for 10 minutes, skimming the surface as you go and stirring now and again to stop it catching. The jam will start to turn a pinky red hue as it cooks.
• Spoon a little jam onto a chilled saucer, leave to cool then run your finger through it. If it's ready it will wrinkle up. If this doesn't happen boil for another 5 minutes then keep testing and boiling until it does.
• Do a final skim on the finished jam then pour into the sterilised jars and seal. Store in a cool dark place - the jam will be good for up to 6 months. Keep in the fridge once opened.

Steps:

• Remove and discard all the stems.
• Place the gooseberries in a jam pan or wide sauce pan. Add the water; cook over medium heat until gooseberries are just tender, about 10 minutes.
• Add sugar and lemon juice and keep stirring until the sugar dissolves.
• Turn up the heat; bring mixture to a boil.
• Continue to cook rapidly until setting point is reached, about 45 minutes.
• Ladle into warm sterilized jars and seal.

Steps:

• Tip the gooseberries into a large saucepan or preserving pan with 300ml water. Cook over a low heat for about 15 mins, stirring occasionally, until the fruit has broken down into a soupy purée.
• Add the sugar and cook over a low heat until the sugar has dissolved, then turn up the heat as high as it will go and boil everything for 10 mins, stirring the bottom to make sure the jam doesn't burn and skimming any scum off when it appears. If you have a jam or digital thermometer, the optimum temperature for the jam to set is 105C, but anything around 104C will be fine.
• Do the wrinkle test (see tip) on a frozen saucer to make sure it's set, then add the elderflower cordial and leave to cool before decanting your jam into sterilised jars.

Steps:

• Chop gooseberries, raisins, and oranges finely; reserve orange rinds. Mix with sugar and water in a large pot. Cook until it becomes gelatinous or to desired thickness, about 40 minutes. Grate orange rind and add to the thickened mixture. Mix in well.
• While jam cooks, inspect glass pint jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until jam is ready. Wash new, unused lids and rings in warm soapy water.
• Pack jam into hot, sterilized jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
• Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 10 minutes.
• Remove the jars from the stockpot and let rest, several inches apart, for 12 to 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.

Steps:

• Wash the gooseberries and put them in a sauce pan with the water.
• Cover and bring them to a boil, stirring gently, until they are all popped.
• Press through a sieve, and reserve the puree.
• Discard the skins, stems and seeds.
• Gently rinse the strawberries and drain well.
• Mash them lightly.
• Mix the gooseberry puree, strawberries, sugar and lemon juice in a large pot.
• Bring to a boil, stirring constantly, until the sugar dissolves.
• Boil hard until the mixture just reaches the gell stage, about 20 minutes.
• Remove from the heat and skim.
• Seal in sterilized jars.
• Process in boiling water for 5 minutes.