Having experienced success with my Strawberry Jam recipe using the microwave, I thought I would try making some different jam. But what kind? What did I have in the garden? I discovered a small mountain of Gooseberries and Rhubarb, looking like precious jewels just waiting to be squeezed into jam jars.
Easy Rhubarb and Gooseberry Jam Recipe (using Microwave)
800gr of prepared Rhubarb and Gooseberries (you can make up the weight using any proportion of the two fruits)
1 sachet of pectin
1 kg granulated sugar
knob of butter
|Recipe Rhubarb and Gooseberry Jam|
- Place the rhubarb into a bowl, ideally a glass bowl so you can see how the jam is boiling.
- Cook in a microwave oven on high for 4 minutes,the fruit should be uncovered,check the rhubarb you should notice it starting to soften.
- Add the gooseberries and cook for a further 3 minutes.
- Carefully crush the fruit again with a potato masher.
- Add the sugar and pectin and knob of butter and stir.
- Cook on high for a further 14 minutes, stirring halfway through. Again the fruit should be uncovered.
- Make sure that the mixture was boiling vigorously for 4 minutes during this time.
Ladle into you sterilised jam jars. I sterilise mine in the microwave, but you can just as easily pop them into a hot oven or dishwasher.
Remember if you have screw top lids there is no need to add a circle of greaseproof paper on top of the jam. Carefully put the tops on.
Once the jam has cooled, label and decorate your jars as you wish.
|Decisions? Rhubarb & Gooseberry or Strawberry Jam|
Looking for more Gooseberry recipe ideas? Try my Mini Gooseberry Tarts Recipe