for 7 x 300-320 g jars
- 5 ½ cups Gooseberry
- ⅞ cup Apple juice
- 1 lemon (squeezed)
- 1 bunch mint (leaves)
- 4 ½ cups Pectin 1:1 (also known as gelling sugar)
Wash, top and tail the gooseberries. Dry carefully and halve or quarter the berries. Put into a large pan with the apple juice, lemon juice and sugar and leave to stand for 2 hours.
Then bring to the boil, stirring, and boil vigorously for 5 minutes. Stir in the mint leaves and pour the jam immediately into prepared jars, filling them to the brim. Seal well and stand the jars upside down for 10 minutes. Then turn over and leave to go cold.