'Tis the season to be picking. Gooseberries, raspberries, rhubarb, strawberries. They're all starting to show their rosy little faces and if you get there before the birds do, you're in for a treat. But what to do with your hard earned crop? This year, I decided to make a fridge jam... Most loved for being quick to make and low on sugar count, it tops my porridge, forms the base to a lovely baked custard I'm working on and is quite frankly damned delicious straight out of the jar.
Makes 1 jar
400g gooseberries, topped and tailed
1 eating apple
2.5tbsp chia seeds
Zest 1 lemon
3.5tbsp brown rice syrup
Blitz all ingredients together in a food processor.
Heat in a saucepan over a medium heat until the gooseberries have softened and the jam has thickened.
Allow to cool completely before transferring into an airtight jar and storing in the fridge. Will last up to a week.