Gooseberry Jam

Directions

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