Green Gooseberry Jam
This wonderfully tart jam goes well with scones and cream or creme fraiche and makes a lovely filling for Victoria sandwich cakes.
Makes: 2 jars (approximately)
Preparation and cooking time: 1 hour
A cooking thermometer is necessary for this recipe.
Also required are jam jars and a saucer.
The saucer should be placed in the freezer to keep it cold.
1. First wash your jam jars in hot soapy water, then rinse well. Put them into a preheated oven at 160°C/gas 3 until you are ready to use them.
2. Put the fruit and water only into a large, heavy-based saucepan. Bring to the boil, then simmer gently until the skins are soft. If you add the sugar the skins will not soften.
3. Add the sugar and stir over a low heat until it has dissolved completely. Don’t boil the jam before the sugar has dissolved or it may crystallise during storage. Once the sugar has dissolved bring the jam to a rapid but steady boil and boil until it reaches a temperature of between 105°C and 110°C.
4. After about 15 minutes your jam should have become more viscous and clear and you will need to see whether setting point has been reached. This is called the ‘wrinkle test’. Remove the saucer from the freezer. Take the pan off the heat, spoon a little jam onto the plate and leave until completely cold. Then push it across the plate with your forefinger. It should wrinkle up if it’s ready. If it only wrinkles slightly, pop the saucer back in the freezer and bring the jam back to the boil and boil for a few more minutes.
5. Skim any scum from the top of the jam and pour it into the prepared jars. Cover the surface of the jam with waxed discs, wax-side down, and either quickly cover each jar with a dampened round of cellophane and rubber band or leave to go cold before covering with cellophane or a screw-top lid. Sealing the jars well prevents the build-up of condensation under the lid, which could lead to mould.