Gooseberry and Bay Leaf Preserve
Makes: 3 340g jars of gooseberry conserve
What you will need:
- 600g gooseberries
- 600g sugar
- 3 fresh bay leaves
What to do:
- Top and tail the gooseberries, wash and drain in a colander.
- Place the gooseberries, bay leaf and sugar into a heavy base saucepan over medium heat. Gently melt the sugar. Once the sugar has dissolved turn the heat up and bring to a vigorous boil.
- Wash the edges of the pan with a pastry brush dipped in hot water; this will prevent the jam from crystallising. Do not stir the jam while it is boiling, this will encourage crystallisation.
- Boil the jam for about 10 -12 minutes, temperature 104°C – 106°C; this is the ideal setting point for the jam.
- I do not use pectin or pectin rich sugar and for that reason it is crucial to measure the temperature and follow the few rules outlined above.
- When the correct temperature is reached remove the jam from the heat.
- Have your jam jars ready, cleaned and sterilised, as it is important to decant the hot jam as soon as possible.
- Place a small cartouche of parchment paper directly on to the hot jam and close the jar immediately whilst the jam is hot.
- Make sure your hands are clean or wear disposable gloves.
- Cool the jam jars, clean and label them.
The British Larder is a recipe diary that is written, tried and tested by professional chefs Madalene Bonvini-Hamel and Ross Pike.