Gooseberry jam without gelling sugar

Ingredients for 1 servings:

• 600 g gooseberries
• 260 ml water
• 550 g sugar

Instructions

Working time approx. 20 minutes; Rest time approx. 5 hours; Cooking/baking time approx. 1 hour 20 minutes; Total time approx. 6 hours 40 minutes

Remove the black ends from the gooseberries. Simmer the berries with water over low heat uncovered for 1 hour 15 minutes on the stove. Then strain the fruit and the cooking liquid. If necessary, use a food mill. Return the jam to the pot and add the sugar, stirring on high heat until the sugar has melted. Now do the setting test. To do this, place 1 spoonful of jam on a plate and test whether it has reached the desired consistency. Pour directly from the heat into well-washed or boiled jars and seal the jars immediately. Turn the jars upside down for a few minutes; this makes the jam keep longer. Label the jars with the date and contents. Store in a cool, dark place. Tips: The jam will be very sweet; if you don’t like it too sweet, you can use less sugar. If you prefer it sour, you can of course add lemon juice to the water.