It is all go around here with so many things ripening up in the garden ! I have been ignoring the gooseberries as they are so hard to pick without getting pricked by the thorns ! However, at the weekend I noticed that some of them were now past their best, going all squashy on the bush and that seemed so wasteful so yesterday we got out there and picked and picked. Yes, we did get scratched pretty badly at times but came away with albs of fruit which I think is a record for our gooseberry bushes. Then I spent all evening making jam. so the recipe below is for a large quantity of fruit. You can easily adapt it for just a pound of fruit by dividing all the quantities by 4. The jam will set really easily as gooseberries contain lots of pectin and don't worry if it goes pink when you cook it as that is normal for some varieties of gooseberry !
2 pints water
8 -10 one pound jars with lids
Top and tail the fruit and place in a very large pan with the water. Heat very slowly so that the skins on the berries soften. Add the sugar and again heat very slowly to allow all the sugar to dissolve. Bring to a rolling boil and boil until mixture reaches setting point at 220F or after 5 -10 minutes boiling time trty the 'wrinkle' test with a saucer you placed in the freezer.
I made 10lbs of jam with a bowl and half a jar left over to have on this morning's toast. It was delicious, worth all those scratches and at a cost of just over 30p a jar including sugar and fuel, a bargain !