- 440g gooseberries + some blackcurrants (washed, topped and tailed)
- plonk into a small saucepan with 2 tablespoons of castor sugar and 2 tablespoons of water
- put the lid on the saucepan and heat until squishy (approx 10 mins)
- sieve fruit, really squishing them hard through the mesh (good for anger management)
- add more castor sugar to taste (we added 100g)
Pretty colour, no? That's the blackcurrants for you
Basically this is a runny warm gooseberry jam. I suppose if you added a little more pectin you could easily store it in a jar but, well, again, we can't hold our waters! We poured some into a bowl each and put some (low fat, may-as-well-be-good-for-you) cream on top and added some much underrated sprinkles. Andrew also had some strawberries. Eh, viola, dish number one. Gorgeous!
I like low fat cream okay!
Then we had that look at each other, you know the one ~ the slightly guilty "I want more, do you; cause I will if you will" look. We did. And so to the kitchen again for dish number two. This time (against my better judgement) I let Andrew mix the cream and the rest of the jammy mixture together to make a proper 'fool' (it wasn't broke, so why fix it?!!). It wasn't as nice, though he added muesli to his and maybe more strawberries and thought it lovely. I had just settled for sprinkles again.