It was a very good gooseberry year. There are probably still a few litres of berries hiding inside the thorny bushes, because we just gave up a few weeks ago: the freezer is full and there’s only so much gooseberry pie two people can eat! This is new recipe I tried out this year: ripe and juicy green gooseberries meet sweet bananas in a jam. Perfectly delightful!
Gooseberry and Banana Jam (makes about 1,5 litres)
700 g gooseberries, topped, tailed and rinsed
2-3 tablespoon water
2 bananas, chopped
500 g sugar with pectin
Put gooseberries and water in a saucepan. Bring gently to boil.
Gradually stir in sugar. Simmer for about five minutes.
Add chopped bananas and continue to simmer for about ten minutes, stirring gently occasionally.
Remove from heat and allow to cool for half an hour, stirring occasionally (and skimming off foam, if needed). When the jam begins to set slightly and the berries no longer rise to the surface, transfer into sterilised jars and seal.