Jostaberry and gooseberry jams

Meant to put the recipe for cake today, but it will have to wait. I was given fruit from friend allotment and had to do something with it. I managed to make 5 jars of jostaberry jam ( for those of you who don’t know them, they are a cross between gooseberry and black currant), and 8 jars of gooseberry jam.

They all will be truly enjoyed during the colder months.

My way of making jam? always 1:1 of fruit and sugar (currently using jam making sugar – it has some pectines in so is setting faster) and obligatory juice of 1 lemon per 1 kg of fruit.

First boil the fruit, you may add approx 50 ml of water per 1 kg of fruit just to start the boiling and prevent them sticking to the pan, then once all fruit is broken take off the heat and mix the sugar and lemon juice in. Make sure all the sugar dissolved before putting in back on the heat, that prevents burning it. Boil for a couple of minutes, then pour into sterilised jam jars. Seal the jars, enjoy in the cold months.

Do you have your favourite jam?