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.
900gms gooseberries, topped and tailed (nail scissors are useful for this)
900gms granulated sugar
juice of 1 lemon (if the fruit is ripe and or has been frozen)
For every 450gms of under-ripened fruit use 300ml of water. Ripened or frozen fruit needs less water around 250ml per 450gm of fruit.
Place fruit and water in a heavy based pan and bring to the boil. Simmer gently for around 20 minutes until the skins are soft as they will not soften after the sugar has been added.
Add sugar at the rate of 450gm of sugar for every 450ml of fruit used. Stir, without boiling, until the sugar dissolves. Bring to the boil and continue a rapid boil till the jam sets – this should be in around 15mins. Check after 10 mins to see if nearing setting point.
When set, remove from heat and remove any scum, add the elderflower cordial at the rate of a table spoon per 450gms of fruit, and gently stir through. Test for taste, it should be subtle taste, rather than strong. Do not add too much more as it could hinder the final set.
Rest the jam for a couple of minutes before filling and sealing the jars.
Cool then label.
Note: green gooseberries often go pink when cooked so the jam will have a lovely pink colouring