RASPBERRY AND GOOSEBERRY SPREAD

Makes 2 1/2 cups of jam

1 kg gooseberries
500 g raspberries
1 3/4 cups sugar

Top and tail goseberries and place with raspberries into a large heavy saucepan. Heat gently until juices begin to flow and steadily boil for 20 to 30 minutes or until fruit is soft. Remove from heat and rub fruit through a sieve to get about 2 1/2 cups of thick puree. Return into a clean saucepan to boil for 5 minutes stirring often add sugar and boil for another 15 minutes. Stir often to stop the mixture from catching. Place the mixture into small,clean, dry, hot jars and seal when cold.

raspberry and gooseberry spread

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