Green gooseberry jam

• 900 g (2 lb) green gooseberries
• 150 ml (¼

Cut the larger ones in half and put the gooseberries to stew gently, covered, with the water. When the berries are soft and tender add the sugar and stir until it has quite dissolved, then boil rapidly until setting point is reached.

If you want to give a strange musky flavour to the jam, it is quite traditional to put a head of elderflowers in with the gooseberries during their initial