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1
Top and tail the gooseberriesmeaning, remove the hard brown stem and the little dark spot on the tail.
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2
You can do this with a sharp knife, or just use your thumbnail.
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3
Wash the berries, and put them in a large pot with the sugar and water.
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4
Bring to a boil, turn the heat down a bit, and boil steadily, stirring often, for about 15 minutes.
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5
Start testing.
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6
First, scoop up a spoonful of the boiling jam, and let it fall back into the pot.
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7
If it falls in drops that begin to hold together as one, it is done.
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8
I always double-check by putting a saucer in the fridge, or briefly in the freezer, and spooning a little of the boiling jam onto that.
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9
If the jam holds together and wrinkles slightly when you push it, that means it is done.
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10
If not, continue to cook it.
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11
Youll probably have to make several tests before you get it right, and sometimes it takes much longer than you think it will.
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12
Meanwhile, pour boiling water into either four 1-cup jelly jars or two pint jars.
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13
When the jam is done, empty the jars and pour the boiling jam into them, right up to the top, then seal them.
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14
If you find that your jam is too thin when you open the first jar, you can boil up all the jam again and give it another 45 minutes of cooking.
