This summer, if you find yourself picking up a pint of gooseberries, consider making a tiny batch of jam with them. The finished product vibrates with the tangy essence of gooseberry, and it’s the work of no more than an hour. And since the batch size is so small, there’s no need to bother with a boiling water bath. Just pour the finished jam into a jar or container, and once cooled, pop it into the fridge.
Ingredients
SERVINGS: 1½ Cup(s)
- 8 ounces gooseberries, topped and tailed
- 8 ounces granulated sugar
- ⅓ cup water
- Juice from ½ lemon
Preparation
- Combine the prepped gooseberries, sugar, water, and lemon juice in a small saucepan.
- Set the pan on the stove over medium-high heat and begin to cook. If all the liquid evaporates before the gooseberries pop, add a splash more water.
- Cook for 10 to 12 minutes, until the gooseberries have popped and the mixture has thickened enough to coat the back of your spoon.
- Remove the pan from the stove and funnel the jam into a jar or plastic container. Let it cool and then refrigerate. Keeps well for six months.
