Marjorie Paulson, aka One Jammy Lady, is the winner of the World Jampionshipshomemaker award in 2013 and if you ever have a question about jams, she is your “go-to” woman. Contact her via her fb page and thankyou Marjorie for your recipe.
Gooseberries have a high pectin content and are great for jam, this is a lovely popular recipe that everyone enjoys
1 kg (2 1/4lb) Fresh Gooseberries Top, Tailed and Washed
1.25Kg ( 2 1/4lb) Granulated White Sugar
1 Vanilla Pod split down the middle scraped and seeds removed
120ml (4fl oz) Water
Put the gooseberries into a heavy based large pan or preserving pan, add water and cover.
Bring to the boil then reduce heat and cook for 5 minutes until fruit is very soft.
Remove lid and stir in sugar and vanilla seeds from the vanilla pod. Slowly dissolve the sugar.
Once sugar is completely dissolved increase the heat and boil rapidly about 2/3 minutes.
Once setting point has reached. Remove and pot into hot sterilized jars. Seal and label
Makes 2k (4 1/2LB)