I have read that the ratio is 1:1 so I have 2kg of mixed fruit so I am going to add 2kg of sugar.
I don't have a heavy based saucepan, a jam sieve or a thermometer, so this is kitchen science at its best.... But to be honest, with that amount of sugar I think its going to taste brilliant.
Step 1:
In a saucepan at 1kg of redcurrant's and 1kg of gooseberries: Heat slowly without any water, the red currents breakdown easily and then the gooseberry's follow. (I did give them a squash)
(whilst I am making this, I am drinking homemade sloe gin and tonic, chin chin!!)
Step 2:
The fruit has now broken down nicely so I have added 2kg of sugar. I found David's beer making thermometer but couldn't work out the measurements....... thats because it was not a thermometer but a 'gravity reader' for his beer! ops!!! Luckily I hadn't added it to the pan at that point, and David ran off to find the real thermometer for me.
Step 3:
I need to get the jam to 104 C. When it reaches that temperature, I turn off the heat and make a mess, trying to ladle the mixture into the jars.
BEFORE YOU START!
I should have mentioned that I washed the jam jars in the dishwasher and then sterilised in the oven, temp 170c with lids for 15 minutes:
AND "Voila" we have jam: Our family doesn't really eat jam, so I have been giving it away to friends and neighbours...... If you have had a jar, please feel free to leave a message about the flavour.