Erica,
A request from my chief smoker holder and cook.
How much sugar do you use per pound / kg of fruit?
Tim
My tried and tested recipe from HFW
150-200g gooseberries, topped and tailed
1kg strawberries, hulled, large ones halved
750-1kg jam sugar with added pectin (the more sugar you use, the firmer the set of the jam)
15-20g unsalted butter (optional)
1. Put the gooseberries in a saucepan with 100ml water. Place on a low heat and cook gently until the gooseberries are tender but still holding their shape. This should take 6-7 minutes, depending on their size and maturity.
2. Meanwhile, place the strawberries in a roomy, heavy-based pan or a preserving pan. The fruit should be no more than a third of the way up the pan to allow for a rapid rise when a rolling boil is reached.
3. When the gooseberries are cooked, add to the strawberries. Put the preserving pan on a gentle heat and add the sugar. Heat gently, stirring, until the sugar has fully dissolved. Then increase the heat and bring the pan to a full rolling boil (i.e. when the surface is covered with a mass of foamy bubbles). Boil for 8-9 minutes, without stirring too much, until setting point is reached.
4. Remove the jam from the heat and if the surface is scummy add a knob of butter and keep stirring until the scum has dissolved. Pot into warm, sterilised jars and seal immediately. Label when cold. Unopened and stored in a cool, dry place, the jam will keep for up to a year. Once opened, keep in the fridge or a cool larder and use within a few weeks.
