A favourite recipe from Kylee Newton’s ” The Modern Preserver”. It makes 7-8 228 ml jars and will keep unopened for up to 6 months. Once opened it should be refrigerated and eaten in 4-6 weeks.
Instructions
- Top and tail the gooseberries and place in a large jam pan with the water. Simmer gently until they start popping and softening to a pulp.
- Add the sugar and stir through until dissolved then bring to the boil.
- Boil on a moderate heat for 30-40 minutes, stirring from time to time. Use the wrinkle test to check every so often until it reaches its setting point.
- Remove from the heat and skim off any scum from the surface. Stir though the fennel seeds then ladle into warm, dry sterilised jars and seal.
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