GOOSEBERRY JAM

July 29, 2017

Turns out my eyes were bigger than my stomach today. Those gooseberries smiled at me and I couldn’t resist. After snacking until my stomach denied more input I was still left with a tone of gooseberries. Time to get the stove going to preserve those goodies. The great thing about gooseberries is that you don’t need any canning sugar. The gooseberries will jell by themselves. Perfect weekend recipe when all stores are closed and you can’t go shopping.

GOOSEBERRY JAM

  • 1kg gooseberries
  • 1kg sugar
  • 150ml water

_ wash and top and tail the gooseberries [discard any damaged ones]

_ place a small plate into the fridge [you will need this later to test if the jam is ready]

_ put gooseberries into a large pot

_ add water and bring to a boil

_ simmer for about 10 minutes until the fruit is softened

_ add the sugar under constant stirring until it is dissolved

_ increase the heat to a soft boil [for about 10 minutes]

_ to test if the jam is ready spoon a small amount onto the plat you put in the fridge beforehand

_ allow to cool for a minute before you run your finger through it – if the jam wrinkles it’s ready

[if the jam is still too runny boil for a few more minutes]

_ once jam is ready take off the heat

_ skim off any foam on top

_ leave to stand for 15-20 minutes

_ spoon into sterilised jars and seal tightly while the jam is still hot

[The skin of the gooseberries will turn really thin and translucent during cooking and usually doesn’t bother anybody in the jam. If you still prefer it without you can press the jam through a sieve before canning]

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