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Red gooseberry and peach jam with Baileys

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Ingredients for 1 servings:

  • 800 g gooseberries, red
  • 700 g peach(s), flat, very ripe
  • 1 cup Baileys Irish Cream
  • ½ lemon(s)
  • 1 packet of gelling sugar 3:1
  • 1 vanilla pod(s), including the pulp

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 5 minutes; Total time approx. 1 hour 5 minutes

fruity and delicious with that certain something

Puree the raw, peeled gooseberries and pass them through a fine-mesh sieve to remove any seeds. Pit and finely chop the peaches, then puree them and add them to the gooseberries. Mix the fruit purée with the preserving sugar and the remaining ingredients and cook the jam according to the package instructions. Pour into jars and seal. The quantities given in the recipe are net quantities, so you’ll need to add a little more of both types of fruit. The Baileys liqueur gives the whole thing a special kick.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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