Gooseberry jam with Gelfix

Name: Gooseberry jam with Gelfix
Ingredients: 2 kg gooseberries; 500 g sugar; 500 g sugar; 1 sachet Gelfix 3:1

Jam - Gooseberry jam with Gelfix by Eliana M. - Recipia

Gooseberry jam with Gelfix spreads easily on breakfast toast and stays slightly tart, with the fruit chopped up. The sugar and Gelfix give it a soft consistency that also works well with pancakes or plain yogurt. With gooseberries, I check carefully that the stems and little tips are removed, because they’re hard to spot once the fruit is chopped. Preparation: 25 minutes. Cooking: 7 minutes. Total time: 32 minutes. Servings: 100. Approximately 48 kcal and 0 g protein per serving.

Ingredients

2 kg gooseberries
500 g sugar
500 g sugar
1 sachet Gelfix 3:1

Preparation

1. Wash the jars and leave them to dry. Rinse the gooseberries in cold water and remove the stems and little tips. 2. Chop the gooseberries in a food processor. 3. Put the gooseberries in a saucepan with half the sugar and cook for 5 minutes, stirring from time to time. 4. Mix the remaining sugar with the Gelfix, add them to the saucepan and cook for another 2 minutes. The mixture will bubble and thicken slightly. 5. Turn off the heat and pour the jam into the jars. Screw on the lids, turn the jars upside down and leave them to cool before putting them in the pantry.

Notes

The first time I made this with Gelfix, I had only a few gooseberries and wanted to get at least two 320 ml jars; I got three full ones and another half jar to taste. Choose ripe but firm fruit, with no soft spots; very soft fruit breaks down quickly and may need less cooking. If the gooseberries are very tart, still use the amount of sugar listed. Spread the jam on toast or serve it with fresh cheese. Once cool, keep the jars in the pantry and store any opened jar in the fridge.