Gooseberry and Strawberry Jam

• 1½ lb. gooseberries
• 1½ lb. strawberries
• 1½ pint<

Top and tail the gooseberries and hull the strawberries. Put the gooseberries into a preserving pan with water and simmer until tender. Add the strawberries and cook for a further 3–4 minutes. Add sugar and cook over a low heat until dissolved, then boil rapidly until setting point is reached. Skim, pour into hot sterilized jars and cover tightly.