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Green Gooseberry Jam
- Makes
2.75 kg
- Difficulty
Easy
Published 1977
A good colour in gooseberry jam comes from using green gooseberries and boiling fast for a set after the sugar has dissolved. Lengthy boiling darkens the colour of jam but acid unripe fruit should reach setting point fairly quickly. For extra flavour tie a few heads of elderflowers in muslin and cook with the gooseberries. Remove before adding the sugar.
Ingredients
Method
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