Gooseberry and fennel seed jam from The Modern Preserver: Chutneys, Pickles, Jams and More (page 147) by Kylee Newton

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • eeeve on July 08, 2018

    Made this jam with a home grown batch of jostaberries (a cross between gooseberry and black currant), and it came out fabulous! The fennel seeds add a nice touch, and the jam set perfectly. (It's a lovely dark red colour and tastes more of black currant than gooseberry, though that's of course just fruit-specific.)

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