Large preserving pan
Glass jam jars with lids
Top and tail 900 g of gooseberries, place in a saucepan with 450 g of strawberries and 450 g of raspberries. Add half a pint of water, bring to the boil then simmer for about 30 minutes. Add 1 kg of preserving sugar and stir over a low heat until the sugar is dissolved. Now bring to the boil and boil rapidly for about 10 to 15 minutes until setting point, stirring as necessary. Take the pan off the heat, skim off the scummy surface, and pour into your clean warm jars. Place seals over the jam while hot.