- 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.