Gooseberry and Orange Jam from The Times Cookery Book by Katie Stewart
Rinse the gooseberries, and top and tail them. Place in a large saucepan or preserving pan, and add the water, finely grated orange rind and juice. Bring slowly to boiling point and simmer .gently,...
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Cooking tools:
- Saucepan
- Wooden spoon
- Stove
- Grater
- Paring knife
- Cutting board
- Colander
- Mason jar
Ingredients
- ¾ pint (4½ dl) water
- 3 lb (1 kg 350 g) green gooseberries
- 3½ lb (1 kg 600 g) granulated or preserving sugar
- rind and juice of 2 oranges
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