My lovely in-laws had a glut of gooseberries at home, so kindly gave us a kilo of deliciously bright red gooseberries - there were initially a few more, but after a few days forgotten in the back of Hubby's car, they weren't worth using!
I used a couple of different recipes from the Pickle and Preserve blog and Delicious Magazine - I ended up using 1kilo of gooseberries, 200ml water, 250ml elderflower cordial and 1k sugar. I added a little less sugar than suggested, as the gooseberries were so ripe.
The cooked down gooseberries made such a lovely coloured mush!
After adding the sugar, I boiled the jam down - my new jam thermometer came in very handy at this point. It took 12 or so minutes to reach setting point - it still looked very watery but passed the wrinkle test.
I've now got 6 very full jam jars cooling in the kitchen - looking forward to my jam and toast tomorrow!
NB - Don't try and cook dinner on a tight schedule (Hubby had a meeting) at the same time - it'll just lead to more stress!