- 2 kg ripe gooseberries
- 1 kg jam sugar
- 2 limes juiced
- few handfuls of cherry leaves
Pour the gooseberries in a pot, add water and bring to a boil on low heat. Stir and heat until the skins of the gooseberries break. Allow to cool for a bit and strain the mixture in parts. Use a spoon to press all the liquid out of the berries. Add jam sugar, cherry leaves and lime juice to the gooseberry juice. Simmer for about 10 minutes, remove the cherry leaves and pour the hot jam into sterilised jars. Place lids on the jars and store in a cool place.