Friday, 10 July 2015

White currant and gooseberry jam.

White currant and gooseberry jam (I call this the champagne of jams).
Cover equal quantities of whitecurrants and green gooseberries with water plus an extra inch in the pan, bring to boil and then turn heat right down and simmer until skins are soft enough to rub away when tested between thumb and finger.
Weigh the mix.
Add equal weight of sugar, heat and stir to dissolve, then bring up to rolling boil, turn down the heat to about midway and cook until the jam curtains with a jagged drip when dripped from a cool ladle.
Then jar.

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