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Gooseberry Jam

Late June is the time to look for the hard, green, early gooseberries this recipe calls for. The jam can also be made later in the season, with riper, sweeter fruit. It will then have a light set and an attractive pale pink colour.

ingredients

makes about 4.5 kg (10 lb)
2.7 kg (6 lb) gooseberries (slightly under-ripe), topped and tailed
2.7 kg (6 lb) sugar
a knob of butter

method

1. Put the gooseberries in a preserving pan with 1.1 litres (2 pints) water. Simmer gently for about 30 minutes, until the fruit is really soft and reduced, mashing it to a pulp with a wooden spoon and stirring from time to time to prevent sticking.

2. Remove from the heat, add the sugar to the fruit pulp and stir until dissolved, then add a knob of butter.

3. Bring to the boil and boil rapidly for about 10 minutes. Test for a set and, when setting point is reached, take the pan off the heat and skim the surface with a slotted spoon. Pot and cover the jam.

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