1 kg Gooseberries (fresh or frozen)
1 kg granulated sugar
1 knob butter
- Place clean jam jars in a warm oven (100C)
- Put gooseberries into a very large pan.
- Heat gently and simmer for 30 mins.
- Pulp with a wooden spoon or masher
- Add sugar, off heat, until dissolved
- Add butter and stir
- Bring to boil and boil steadily for 10 mins, stirring occasionally.
- Test until setting point, then cool slightly.
- Pour into hot sterilised jars.
- Seal and label.
- This makes 3 1lb and 6 ½lb jars.