Gooseberry and ginger jam

1. 1

   Stew fruit and ginger in a heavy pan in water untill tender and broken.

2. 2

   Add sugar, dissolve - then boil up untill it will set.

3. 3

   Remove any scum as the jam boils.

4. 4

   Remove from heat as soon as it will set when tested.

5. 5

   To test for setting:- place a little jam on a cool plate, let it cool.

6. 6

   If it wrinkles when moved slightly it is ready to set.

7. 7

   To sterilise jars and lids either place in a warm oven for 5 mins or poor boiling water into them (place a metal spoon in each jar this will prevent the jar from cracking)

8. 8

   Fill the jars almost full, place waxed paper on the jam, put on lids to seal and label.

No additional tips available.