- 250g Gooseberries
- ½ Teaspoon fresh ginger paste
- 100ml water
- 300g Sugar
Prep time 15 mins.
I made this with some gooseberries I got in a regular delivery of a box of organic fruit and veg. I didn’t want to make crumble (the rest of the family don’t like it), so I though what else is there?
I found this recipe in my old copy of Mrs Beeton’s and added the ginger as an experiment. It really exceeded my expectations and I am considering trying different fruits and getting some more jars like the one shown and giving them as presents.
Start collecting jars!
Get your jars ready. For this amount have 4 jars you have recently collected. Put them in the dishwasher on a 30 minute cycle and turn it on. By the time the dishwasher has done its thing the jam will be ready and you can pour the hot mixture into the now hot, clean jars.
If you don’t have a dishwasher, put the jars and lids in a large pan, fill with water and simmer while you are making the jam.
Wash, top and tail the gooseberries and put them in a medium size pan. Add the water and bring to the boil, lower the heat and simmer for 20 mins.
While this is gently bubbling, chop the ginger finely, make into a paste with a pestle and mortar (or cheat and use those little tubes of paste).
Add the sugar and ginger and stir over a low heat until the sugar has dissolved.
Bring to the boil again and boil rapidly for about 10 mins.
Remove from the heat, pour into the now sterilised jars, put the lids on and label.