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1
Prepare ten to twelve 190ml/8-ounce jam jars with twist on jar lids by sterilizing according to safe canning procedures. I wash the jars in hot soapy water, rinse, and place upside down in a warm oven (50-100 C) to dry and sterilize. If using new lids there is no further preparation necessary. If the lids are pre-used, wash them in the hot soapy water, rinse and leave to dry on a clean tea towel. Place a saucer in the freezer-you'll use it later.
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2
Next prepare the fruit. If they are fresh, top and tail (remove stems) from the gooseberries and rinse in cool water. Hull the strawberries (I use the end of a teaspoon for this) but only wash the fruit if absolutely necessary. Set fruit aside.
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3
Squeeze the juice from the lemon and place with both fruits in a large, heavy bottomed pan. Set over a medium heat to gently cook the fruits until soft, around 15 to 20 minutes. Stir often to prevent sticking.
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4
Remove the pan from the heat and stir in the sugar. Keep stirring to dissolve the sugar as much as possible then set pot back over the heat and stir until you cannot feel any grittiness of the sugar.
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5
Raise the heat to a fast boil and cook for 5-6 minutes, stirring occasionally. Be sure not to let the jam burn at this stage.
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6
Remove from the heat and set pot aside. Test to see if it is set by placing a small spoonful onto the cold saucer. Place in the refrigerator or somewhere cool for a few minutes. Then push the edge of the jam with your finger-if it crinkles up then the jam has reached setting point. If no crinkle, return pot to the heat for a couple more minutes then repeat the process.
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7
Pour the jam into the warm jars, ideally using a jam funnel to prevent spills, filling the jars right to the top. Seal immediately with the lids and leave the jam to cool and set. As it cools the jam will shrink slightly leaving a vacuum at the top of the jar preventing the growth of any bugs.
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8
This jam will keep for at least one year and will not need to be refrigerated before or after opening.
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9
It has a fresh flavour, and it is possible to distinctly taste both fruits in the finished preserve.
