- 500 g gooseberries
- 15 g mint
Wash and pluck the gooseberries from the stems. Tie the mint sprigs together with kitchen twine.
- 166 g gelling sugar (3:1)
- 50 ml simple syrup
Add gooseberries, gelling sugar, and mint to a pot. Bring to a boil, add simple syrup, and cook for approx. 3 min. on high heat while stirring vigorously.
Remove mint, then transfer jam to sterilized glass jars. Seal and place upside down for approx. 10 min., then invert and let cool before refrigerating. Enjoy within 6 months.