Cherry and Gooseberry Jam

Preparation info

    • Difficulty


Appears in

The Farmhouse Kitchen

The Farmhouse Kitchen

By Mary Norwak

Published 1991

  • About


  • 3lb Morello cherries
  • 1Β½lb red gooseberries
  • ΒΌoz tartaric acid
  • 4lb sugar


    Stone the cherries, and top and tail the gooseberries. Put into a pan and heat until the juice flows. Add the acid and simmer until the fruit is soft. Stir in the sugar until dissolved, then boil quickly to setting point. Pour into hot jars, cover and seal when cold.