It's soft fruit season again so time to re-stock the jam cupboard. We have lots of raspberries and redcurrants ripening on the allotment and in the garden ....but... I don't like too many pips in my jam... and I don't like having to sieve it all.
So when I realised my parents' gooseberries were ready to pick, I helped myself to some. I didn't have quite enough raspberries picked so used some redcurrants with them - I always have spare redcurrants!
The recipe I have for gooseberry and raspberry jam suggest boiling all the fruit and then sieving it all but (see above) I don't like sieving! I've never found gooseberries too bitty in marmalade or chutney, so I thought I'd cook and sieve just the red fruit.
I collected the juice and started cooking the gooseberries in it while I got on with sieving.
Fortunately, it's a rather lovely shade of pink. It probably won't taste as 'raspberry' as plain raspberry jam but after months of only marmalades it makes a pleasant change.