Strawberry-gooseberry Jam

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.

• Ready In: 1 hr
• Serves: 96
• Yields: 6 250ml jars

Ingredients

• 2  cups gooseberries (or white currants)
• 1⁄4 cup water
• 8  cups strawberries
• 4  cups sugar
• 1⁄4 cup fresh lemon juice

Directions

1. Wash the gooseberries and put them in a sauce pan with the water.
2. Cover and bring them to a boil, stirring gently, until they are all popped.
3. Press through a sieve, and reserve the puree.
4. Discard the skins, stems and seeds.
5. Gently rinse the strawberries and drain well.
6. Mash them lightly.
7. Mix the gooseberry puree, strawberries, sugar and lemon juice in a large pot.
8. Bring to a boil, stirring constantly, until the sugar dissolves.
9. Boil hard until the mixture just reaches the gell stage, about 20 minutes.
10. Remove from the heat and skim.
11. Seal in sterilized jars.
12. Process in boiling water for 5 minutes.