Homemade bagels
Learn how to make your own bagels at home with Edd Kimber's easy recipe. These ring-shaped bread buns have a characteristically chewy and delicate consistency.
Gooseberry & apple jam
- Preparation and cooking time
- Prep:
- Cook: -
- More effort
- Makes about 2kg
Skip to ingredients
- 1kg gooseberrytopped and tailed
- 400ml unsweetened clear apple juice(or use water)
- 1kg granulated sugar
- knob of butter
- 1 vanilla podseeds scraped out
Nutrition: per tbsp
- kcal39
- fat0glow
- saturates0g
- carbs10g
- sugars10g
- fibre0g
- protein0g
- salt0.1g
Method
step 1
Sterilise the jars and any other equipment before you start (see tip, below). Put a couple of saucers in the freezer, as you’ll need these for testing if the jam is ready later (or use a sugar thermometer). Put the berries and juice (or water) in a preserving or very large deep pan, bring to a simmer, then cook for about 15 mins until the fruit is very tender.
step 2
Add the sugar to the pan and heat gently until all the sugar has dissolved – do not boil at this point. Turn up the heat and cook the jam at a rolling boil, skimming away any scum that comes to the top as it cooks. After about 10 mins, spoon a little jam onto a cold saucer. Leave for a few secs, then push the jam with your fingertip. If it wrinkles, the jam is ready. If not, cook for a few mins more and test again on another cold saucer. (If you have a sugar thermometer, it will read 105 degrees when ready.)
step 3
Give the jam a final skim, stir in the butter, then the vanilla seeds and the pod too. Let the jam cool for a few mins – this will thicken it and prevent any lumps from sinking to the bottom of the jars – then ladle into hot jars, seal and leave to cool.
