Gooseberry and redcurrant jam

1kg/2lb gooseberries

500g/1lb redcurrants

300ml/1/2pt water

1.5kg/3lb preserving or jam sugar

Method

Wash, top and tail the gooseberries and remove stalks and leaves from the currants.

Put the gooseberries in a large saucepan or jam pan and add the water. Heat gently, then bring to the boil.

Add the redcurrants and simmer until soft, about 20 minutes.

Meanwhile, warm the sugar in a low oven. Add the warmed sugar to the jam, stirring well to dissolve.

Bring to the boil and boil rapidly until setting point is reached, then remove from the heat.

Let the jam cool for 10 minutes, stir well and pot in warm dry jars. This amount makes 5-6 medium-sized jars.

JUDY BROADWAY