Tsar-Style Gooseberry Jam with Orange

1. 1 Gooseberriespack 300 g ≈ $6.00 350 g
2. 2 Oranges≈ $3.80 per kg 80 g
3. 3 Sugarpack 1 kg ≈ $1.60 400 g

Grey items are salt, spices and anything under 30 g per jar: you usually have them at home, so they are not in the jar price. Sugar, vinegar and oil from 30 g are counted.

Method

1. Sort the gooseberries¹, then trim off the tails and stems. Prick each berry with a needle in 2–3 places so it does not burst.

2. Wash the orange², slice it into thin half-moons with the peel on, and remove the seeds.

3. Make the syrup: bring 400 g sugar³ and 150 ml water to a boil and cook for 5 minutes. Pour the hot syrup over the gooseberries¹ and orange², then leave for 6 hours.

4. Bring to a boil and cook for 10 minutes, skimming off the foam. Let cool for 6 hours.

5. Cook a second time: 10 minutes, until the berries turn translucent. Check for doneness: a drop of syrup on a cold saucer holds its shape and does not run.

6. Sterilize a 0.5 l jar and lid: sterilize the jar over steam or in the oven at 120 °C for 15 minutes, and boil the lid for 5 minutes. Pour the hot jam into the sterile 0.5 l jar up to the shoulders and seal at once. Turn the jar upside down, wrap it, and leave to cool for 24 hours.

7. Store in a cool, dark place for up to 12 months; keep an opened jar in the refrigerator for up to 1 month.