-melt six pounds (2.722kg:3=0.907) of sugar
- in a quart - 1L:3=0.400ml of red currant juice,
let boil for five minutes and add
- eight pounds (3.628 kg:3= 1.200) of washed and steamed gooseberries.
Cook for 40 Minutes, skim well and set aside until the next morning.
Skim the berries out into jelly glasses, boil down the syrup until very thick, and pour over the fruit.
Cover with paraffin when cold.
1. To every 450g prepared fruit use 300ml water.
The riper the fruit, the less water you will need.
Put the fruit and water into a large, heavy-based saucepan.
Bring to the boil, then simmer gently until the skins are soft – they will not soften after the sugar has been added.
2. Use 450g-550g granulated sugar per 450g of fruit – use the larger amount for under-ripe fruit.
Add the sugar and stir over a low heat until it has dissolved completely.
If you boil the jam before it has dissolved, it may crystallise during storage.
Bring the jam to a rapid but steady boil and boil until it reaches a temperature of between 105°C and 110°C.
- setting point: It should happen after about 15 minutes or so of boiling, and your jam should by now have become slightly more viscous and clear.
- Cover the surface of the jam with waxed discs, wax-side down, and either quickly cover each jar with a dampened round of cellophane and rubber band or leave to go cold before covering with cellophane or a screw-top lid.
Sealing the jars well will prevent the build up of condensation under the lid, which could lead to mould.
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