• 1kg sugar
  • 1kg gooseberries
  • 150ml water

Pectin occurs naturally in fruit, these levels vary according to the type of fruit. Fruit like quince, apples and gooseberries have naturally high levels of pectin.


  • Top and tail your gooseberries and wash with cold water, allow to dry at room temperature.
  • Place 150ml of water in a medium sized heavy bottom pan.
  • Place the gooseberries in the pan and bring to the boil. Simmer for 8-10 minutes.
  • Once cooked but not mushy, add the sugar slowly into the pan, mixing well until dissolved.
  • Bring back up to the boil and ensure it reaches 104c
  • Take off the heat and pour carefully into jars.
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