My runny Gooseberry Jam.

Damson jam is my favourite. It is really nice in porridge or yoghurt.

They are easy to grow if you can prevent the Gooseberry sawfly from eating every leaf on the plant! I have had two plants in very large pots for a couple of years now and results are quite good.
I suspect they are not considered the "in thing" these days as they are quite tart.
What I cannot easily get this year is Damsons. I think plums tend to crop variably and this is a bad year. Last year a friend gave me sacks full from her trees and had plenty for herself, this year there are a few at the top of the tree. I froze loads last year and I have just made jam from the last 2lb. Upstairs though I still have about 4 litres of Damson Gin stashed away. That will have to last me 12 months!

Yum. Can you forward a jar please. Gooseberries not easy to come by these days are they.

Thank you for the advice. The jam was duly reprocessed and has set beautifully. Quite firm but it spreads easily and tastes wonderful.

I emptied all the jars out, strained the contents, added 125ml of liquid pectin to the syrup and boiled it up again. I then put the pulp back in so as not to overcook the fruit.

I have never used pectin before. I would probably use powdered pectin next time as I think its cheaper and keeps better but liquid was all I could buy at 5:15pm locally.

I also tested the amount of pectin in the original syrup which was very low. (probably due to over ripe gooseberries.)
This is a fun bit of domestic science using a teaspoon of the fruit syrup and 3 teaspoons of meths. See below for details.

http://www.jamworld.co.uk/pec.html

Gooseberry delight!

Yum yum!!

JessM and Nanadogsbody Thank you for the advice! I now have some pectin and I will experiment with re boiling tomorrow. If I overdo the pectin and my jam sets like jelly cubes I will cut it into pieces, sprinkle it with icing sugar and pretend its a new kind of Turkish Delight!

Did you wash the gooseberries before you froze them? jessM is right. You may be able to rescue it with more pectin. If in doubt I always use jam sugar which as pectin added.

Buy a packet of pectin. Then boil it up again. Can't imagine that freezing destroys pectin - it's mostly in the woody pippy bits - were they rather seedless gooseberries or something?