Having picked a pile of gooseberries and blackcurrants I then had to decide what to do with them. We don’t really like gooseberries on their own and there are only so many blackcurrant tarts you can make. I found this recipe online for a jam using both. The blackcurrants give the jam a bold colour whilst the gooseberries make the jam fragrant.
- 700g (1.54 lbs) blackcurants
- 1300g (2.86 lbs) gooseberries
- 2kg (2.2 lbs) sugar
- 1 pint of water
- a knob of butter or margarine to stop the jam from frothing when boiling
Top and tail the gooseberries and make sure the blackcurrants are destalked. Wash thoroughly. Put half of the fruit into a preserving pan. Cover with half the sugar. Add the rest of the fruit and remaining sugar plus the pint of water. Leave for an hour and allow the sugar to dissolve.
Come back and bring to the boil stirring continuously. Then turn down the heat and simmer for at least 45 minutes. If you have a jam thermometer test the mixture to make sure it has reached an appropriate heat to set. If you do not, place a teaspoon of jam on a cold plate from the freezer and leave for a few minutes. The jam will set if it is ready.