Recipe by Jenny Sanders
I have never managed to get plain strawberry jam to set, partially because I absolutely refuse to add sufficient sugar. Adding gooseberries (or currants) ensures a good set, and adds a very nice tangy flavour too.
Top Review by Kate57
I have one small gooseberry bush and it was heavy with fruit this year. Picking the gooseberries and making this jam was a great project for my visiting Granddaughter this week-end. The jam set up nicely and there is a sweet/tart flavor we very much enjoyed.
- 2 cups gooseberries (or white currants)
- 1⁄4 cup water
- 8 cups strawberries
- 4 cups sugar
- 1⁄4 cup fresh lemon juice
Directions See How It's Made
- Wash the gooseberries and put them in a sauce pan with the water.
- Cover and bring them to a boil, stirring gently, until they are all popped.
- Press through a sieve, and reserve the puree.
- Discard the skins, stems and seeds.
- Gently rinse the strawberries and drain well.
- Mash them lightly.
- Mix the gooseberry puree, strawberries, sugar and lemon juice in a large pot.
- Bring to a boil, stirring constantly, until the sugar dissolves.
- Boil hard until the mixture just reaches the gell stage, about 20 minutes.
- Remove from the heat and skim.
- Seal in sterilized jars.
- Process in boiling water for 5 minutes.