Gooseberry and Strawberry Jam
Cooking time: 25 minutes – Makes 1.5 kg of jam
This jam is so easy to make and keeps for months. It also goes really well with ice cream as a dessert or with a bake well tart. Gooseberries blend well with many other fruits and, as they are generally inexpensive, are excellent ways of making more expensive fruit go further. They also help fruits low in pectin, such as cherries and strawberries, to set. Ripe but firm gooseberries are best and in season now. The balsamic really brings out the flavour of the strawberries and a great talking point.
500 g Small ripe gooseberries
3 tablespoons Water
500 g Small ripe strawberries
1 kg Sugar
2 ½ tablespoons Balsamic
Top and tail the gooseberries and put into the preserving pan with the water.
Simmer until nearly soft then add the strawberries and cook for a further few minutes.
Add balsamic and the sugar and stir over a low heat until dissolved.
Boil rapidly until setting point is reached.
Cool slightly, stir to distribute the fruit and then spoon into hot jars and seal down.