Summer jam

• 2lb (900 g) gooseberries
• ½ pint (300

Top and tail the gooseberries and put them into a preserving pan along with the water. Simmer gently for about 30 minutes, crushing the fruit occasionally with the back of a wooden spoon, until tender. Add the strawberries and raspberries and reheat until simmering.

Add the sugar and stir until dissolved. Bring to the boil and boil rapidly for about 10–15 minutes. Draw off the heat and