500g White currants
Sugar (see below)
1. Place gooseberries and white currants in preserving pan with the water and cook on a low heat for around 30 minutes until fruit is soft.
2. Leave to cool slightly then measure cooked mixture in ml. Whatever the ml is add the equivalent g of sugar. i.e. 250ml, add 250g sugar.
3. Place the sugar in the preserving pan with the fruit and simmer until the sugar has completely dissolved.
4. Bring to boil and boil and boil vigorously, stirring to ensure it is not sticking to the base of the pan until set, which is around 10-15 minutes.
5. Remove any scum that has formed with a large spoon.
6. Pour into warm sterilized jars and place lids on immediately.
Both gooseberries and white currants go pink when cooked.
See Jam making – tips for success, for testing for setting point.