You do not have to make huge quantities as many recipes suggest.
A sugar thermometer is a big help.
Sterilise the jars first. Give them a good wash in hot water ( or dishwasher) , stand them upright on a baking sheet and dry them in the oven for 30 minutes 100 C while you make the jam.
Put a saucer in the fridge.
Gooseberry and Elderflower Jam is my favourite. The trickiest one is Strawberry Jam. An easy one is Greengage.
Gooseberry and Elderflower Jam
2lb gooseberries
2lb sugar
half pint water
juice of 1 lemon
2 tablespoon Elderflower Cordial Essence
- Top and tail the gooseberries.
- Put them with the water and the lemon juice into a large pan.Simmer until soft and mash down slightly --use a potato masher if you have one.
- Add the sugar and elderflower essence, bring to the boil, continue to boil until the temperature reaches 105 C or 221F.Test a teaspoon of jam on a cold saucer to see if it wrinkles and sets.
- Cool the jam for 5 minutes .
- Fill the warm jars with the jam.
- Put a wax disc on the top of the jam and cover with very clean lids or cellophane covers.
- Cool and keep in a dry place. Homemade jam is best eaten quickly .Fantastic on toast for breakfast or scones for tea.
