2 3/4 kg (6 lb) Siúcra Granulated Sugar
1 3/4 kg (4 lb) Gooseberries
1 litres (2 pints) water
Top, tail and wash the gooseberries then put fruit into a greased preserving pan or thick based saucepan with the water.
Bring to the boil and simmer gently, stirring occasionally to prevent sticking, until the fruit breaks down and the skins are soft, (about 1/2 hour) and the contents of the pan will have reduced considerably. Add the warmed sugar stirring until dissolved, then boil rapidly to setting point.
Pot and cover in the usual way; label and date. (See 'Potting and covering' for details).
Here you can find both satisfying and sweet treats for a very happy Easter weekend.
Time for citrus
Is there anything better than to start the morning with homemade marmalade on your toast. Let the season's citrus fruits inspire you.
Inspired by the Japanese breakfast staple, Puffed Pancakes with Strawberries, Cinnamon Syrup and Lemon Cream, served warm and straight from the pan are sure to be a winner with all the family.
Mmm! What could be better than a rich, sumptuous chocolate cake to lift the spirits – either as an indulgent treat or to round off a meal.
Cheesecakes of every kind
How about serving up a creamy, tangy cheesecake rather than a regular cake at your party? Cheesecakes come in many different variations, forms and flavours.