● 400 kg gooseberries
● 250 g sugar
● juice of 1/2 lemon
Remove the gooseberries from the stems.
Wash the berries very well in cold water and allow to drain.
Put them in a large pot, in layers, alternating with the sugar and boil on medium heat.
After boiling for 5 minutes, remove the foam from the surface, crush the gooseberries using a potato masher and continue to boil for another 10 minutes.
Add the lemon juice and remove from the heat.
The time needed for the jam to set is low because the gooseberries have their own jelly and the jam set quickly.
To see if the jam has the desired consistency, put some on a saucer and allow to cool.
Once it has cooled tilt the plate slightly and if it is not runny, the jam is ready.
Allow the jam to rest and then store in glass sterilized jars.