Gooseberry Jam

  • 1 kg gooseberries (a mix of light and dark ones works well)
  • 2,5 dl apple juice
  • 400 g jam sugar
  • 1 tbsp vanilla sugar
Clean the gooseberries – cut the stems and ‘tails’ from both ends using scissors. Place them in a pot with the apple juice and simmer on low heat for 10-15 minutes until the gooseberries have softened. Puree the gooseberries with a hand blender, add the sugars and simmer on low heat for another 15 minutes or until the jam starts to gel. To test if the jam is ready place a small amount on a plate and allow to cool. This way you will see the final consistency.
For a smoother jam strain it through a fine sieve. Store in sterilised jars or make a smaller amount and keep it in the fridge. In the latter case consume within 2-3 weeks.