Top and tail the gooseberries and tip into a preserving pan or large pan with the lemon juice.

2)Measure 250ml boiling water and infuse the camomile flowers in it for 5 mins to make a tea.

Strain, then mix in with the gooseberries and soften over a medium heat, stirring so it doesn’t stick, for about 10 mins.

3)Sterilise the jars by washing in hot soapy water, rinsing thoroughly.

Drip-dry upside-down, then put in a warm oven at 120C/100C fan/gas 1 /2 for at least 20 mins.

4)Bring the gooseberry mixture to the boil, then add the sugar, stirring constantly until dissolved.

Bring it back to a rapid boil, stirring intermittently so it doesn’t burn on the bottom of the pan, for 20-25 mins.


5)Start testing whether your jam has set 15-20 mins into the rapid boil. Remove the pan from the heat.

To test, take a saucer from the freezer, put 1 tsp of jam on it, then put it in the fridge for 1 min.

Then push the jam with your finger – if the surface wrinkles, the jam is ready.

If not, repeat the process until a desired surface has formed, trying not to overcook the jam.