Green Gooseberry Jam

Preparation info

  • Makes

    2.75 kg

    • Difficulty


Appears in

The Times Calendar Cookbook

By Katie Stewart

Published 1977

  • About

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.