- 6 lb underripe gooseberries (topped tailed & washed)
- 2 pints cold water
- 6 lb sugar
Place gooseberries in large pan with water simmer gently for 30 minutes until fruit is very soft, stirring frequently to avoid sticking. Break up fruit with wooden spoon against side of saucepan.
When soft and fully broken up add the sugar gradually stirring until dissolved.
Bring to the boil and boil rapidly until set. (104 C / 220 F on sugar boiling thermometer) or to test. For a set, place a teaspoonful of jam on a saucer and place in the freezer until cold and a skin has formed - when drawn with a finger it should wrinkle.
Pot the jam in clean dry pots.