Gooseberry jam

Description

Among the ingredients in my gooseberry jam recipe, I listed not the weight of the berries but the weight of finished gooseberry purée. I’ll explain why. When cooking jam, a large amount of liquid boils off, and it doesn’t boil off evenly. We measure the sugar based on the cooked gooseberry purée, so you’ll need to weigh the berries after cooking. By the way, firm, unripe gooseberries are best for making jam.

Instructions