Revealed – why gooseberry jam goes pink!

During our weekend at Camp Bestival, I got rather carried away with the River Cottage cafe concept. The food was delicious and healthy, and I had a chance to meet both Hugh Fearnley-Whittingstall, and a most lovely lady called ‘Pam the Jam’.  This was the opportunity to find out once and for all, why my gooseberry jam always goes pink.  Pam Corbin really is a Jam expert, she was inspirational in her knowledge and enthusiasm for all things bottled.  And it’s a simple explanation,  ripe gooseberries cause the pectin and sugar to react at setting point to turn pink. If you want your gooseberry jam green, then pick the fruit under ripe! Big Thanks, and here’s to Pink Gooseberry jam!

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