Gooseberry Jam - recipe required

I do not have a 'pure' gooseberry jam recipe but this is one I did last year with gooseberries and strawberries and it was lovely! The pectin in the gooseberries helped the strawberries to set. It tasted mostly of strawberries but made the strawberries go twice as far. It did not have any 'bits' in so my DD ate it without complaint.

Eliza Acton's Groseillee

900g (2lb) ripe gooseberries topped and tailed
750g (1.5 lb) raspberries or strawberries
about 1.5kg (3lb) sugar-with-pectin

Cook the fruit together gently without water, until soft (I did this overnight in the slow cooker which is also supposed to help the jam set) the recipe suggested in a low oven or microwave. Push through a food mill or sieve (this is the hard part!). Weigh the puree and return it to the pan with an equal amount of sugar. Bring slowly to the boil and then boil hard fro about 3.5 mins before testing for setting. Stir this jam frequently to prevent it burning. Pour into warm, dry jars.

I hope to make a double quantity this year as it was so nice!

Hope this helps

Dolly

I have just racked my brain and remembered that the recipe came from "Simone Seker's quick and easy preserves" which came from the library as I cannot remember how long to leave the fruit in the oven. I think it may have been until it was soft maybe 2-3 hours? Sorry I cannot remember. Hope this helps.

Dolly