Strawberry and gooseberry jam.

River Cottage - River Cottage Community Recipes:
Strawberry and gooseberry jam

Makes 5-6 x 340g jars
Ingredients
150-200g gooseberries, topped and tailed
1kg strawberries, hulled, large ones halved
750-1kg jam sugar with added pectin (the more sugar you use, the firmer the set of the jam)
15-20g unsalted butter (optional)

unsalted butter, jam sugar, Gooseberries, Strawberries
Directions
Put the gooseberries in a saucepan with 100ml water.
Place on a low heat and cook gently until the gooseberries are tender but still holding their shape.
This should take 6-7 minutes, depending on their size and maturity. Meanwhile, place the strawberries in a roomy, heavy-based pan or a preserving pan.
The fruit should be no more than a third of the way up the pan to allow for a rapid rise when a rolling boil is reached.
When the gooseberries are cooked, add to the strawberries. Put the preserving pan on a gentle heat and add the sugar.
Heat gently, stirring, until the sugar has fully dissolved. Then increase the heat and bring the pan to a full rolling boil (i.e. when the surface is covered with a mass of foamy bubbles). Boil for 8-9 minutes, without stirring too much, until setting point is reached.
To check for setting point, drop a little jam onto a cold saucer, allow to cool for a minute then push gently with your fingertip. If the jam crinkles, setting point has been reached.
Remove the jam from the heat and, if the surface is scummy, add a knob of butter and keep stirring until the scum has dissolved.
Pot into warm, sterilised jars and seal immediately.
Label when cold.
Unopened and stored in a cool, dry place, the jam will keep for up to a year. Once opened, keep in the fridge or a cool larder and use within a few weeks.
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Alice’s Gooseberry Jam recipe is from the earliest collection of celebrity recipes I know; “Celebrated Actor Folks’ Cookeries: A Collection Of The Favorite Foods of Famous Players” from 1916.  Here it is:
Stew fruit in a kettle of water, press through coarse sieve, return to kettle and add three-quarters of a pound of sugar to each pound of fruit, after it is pulped.  Boil three-quarters of an hour and pour into jars and seal carefully.


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