GOOSEBERRY JAM
Use up a seasonal glut of fruit in a tasty homemade preserve - store it for months or present it as a gift in a rustic hamper
Provided by Good Food team
Categories Afternoon tea, Condiment
Time 50m
Yield Makes 3 x 340g jars
Number Of Ingredients 3
Steps:
- First sterilise your jars by washing thoroughly in very hot soapy water. Rinse in very hot water then put on a baking sheet in a 140C/fan 120C/gas 1 oven until completely dry.
- Put the gooseberries, lemon juice and 400ml water in a large wide pan (use a preserving pan if you have one). Bring to the boil then simmer for 15 minutes until the fruit is very soft and pulpy. Put 2 or 3 small saucers in the freezer (these will be used to test the setting later on).
- Add the sugar and stir over a gentle heat for another 10 minutes until the sugar is completely dissolved. You don't want it to boil at this point as the sugar could crystallize. Once you can't feel or see any grains of sugar bring to the boil and boil hard for 10 minutes, skimming the surface as you go and stirring now and again to stop it catching. The jam will start to turn a pinky red hue as it cooks.
- Spoon a little jam onto a chilled saucer, leave to cool then run your finger through it. If it's ready it will wrinkle up. If this doesn't happen boil for another 5 minutes then keep testing and boiling until it does.
- Do a final skim on the finished jam then pour into the sterilised jars and seal. Store in a cool dark place - the jam will be good for up to 6 months. Keep in the fridge once opened.
Nutrition Facts : Calories 46 calories, Carbohydrate 11 grams carbohydrates, Sugar 11 grams sugar, Fiber 0.4 grams fiber, Protein 0.1 grams protein
GOOSEBERRY JAM
This is a jam recipe was given to me by my mother in law. She made it every year and would send us a pint because we could not get gooseberries where we lived.
Provided by SWIZZLESTICKS
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time 30m
Yield 80
Number Of Ingredients 3
Steps:
- Remove blossom and stem ends from gooseberries. Force berries through food mill. Measure 4 cups of the berry mash into a large pot. Stir in the sugar. Bring to a full rolling boil over high heat, and boil hard for 1 minute, stirring constantly. Remove from heat, and stir in pectin at once. Skim off any foam with a large metal spoon.
- Sterilize jars and lids in boiling water for at least 10 minutes. Take turns with skimming foam, and stirring the berry mixture for 5 minutes to let it cool slightly. Ladle into hot sterile jars, leaving 1/4 inch headspace.
- Process in a boiling water bath for 10 minutes.
Nutrition Facts : Calories 64.8 calories, Carbohydrate 16.6 g, Fat 0.1 g, Fiber 0.7 g, Protein 0.1 g, Sodium 0.3 mg, Sugar 15 g
SURE.JELL GOOSEBERRY JAM
Fresh gooseberries, fruit pectin and sugar are cooked briefly then processed in a canner for scrumptious homemade jam.
Provided by My Food and Family
Categories Home
Time 3h
Yield About 9 (1-cup) jars or 140 servings, 1 Tbsp. each
Number Of Ingredients 4
Steps:
- Bring boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain jars well before filling.
- Remove blossom and stem ends from fruit. Finely chop or grind berries. Measure exactly 5-1/2 cups prepared fruit into 6- or 8-qt. saucepot.
- Stir pectin into fruit in saucepot. Add butter to reduce foaming. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in sugar. Return to full rolling boil and boil exactly 1 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon.
- Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 10 min. Remove jars and place upright on a towel to cool completely. After jars cool, check seals by pressing middles of lids with finger. (If lids spring back, lids are not sealed and refrigeration is necessary.)
Nutrition Facts : Calories 45, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 0 mg, Carbohydrate 11 g, Fiber 0 g, Sugar 10 g, Protein 0 g
GOOSEBERRY & VANILLA JAM
Preserve the unique, tart flavour of gooseberries in this summer preserve infused with sweet vanilla and tangy apple
Provided by Jane Hornby
Categories Condiment
Time 55m
Yield Makes about 2kg
Number Of Ingredients 5
Steps:
- Sterilise the jars and any other equipment before you start (see tip, below). Put a couple of saucers in the freezer, as you'll need these for testing if the jam is ready later (or use a sugar thermometer). Put the berries and juice (or water) in a preserving or very large deep pan, bring to a simmer, then cook for about 15 mins until the fruit is very tender.
- Add the sugar to the pan and heat gently until all the sugar has dissolved - do not boil at this point. Turn up the heat and cook the jam at a rolling boil, skimming away any scum that comes to the top as it cooks. After about 10 mins, spoon a little jam onto a cold saucer. Leave for a few secs, then push the jam with your fingertip. If it wrinkles, the jam is ready. If not, cook for a few mins more and test again on another cold saucer. (If you have a sugar thermometer, it will read 105 degrees when ready.)
- Give the jam a final skim, stir in the butter, then the vanilla seeds and the pod too. Let the jam cool for a few mins - this will thicken it and prevent any lumps from sinking to the bottom of the jars - then ladle into hot jars, seal and leave to cool.
Nutrition Facts : Calories 39 calories, Carbohydrate 10 grams carbohydrates, Sugar 10 grams sugar, Sodium 0.1 milligram of sodium
GOOSEBERRY-CARDAMOM-JAM
Love it. Wished I had more gooseberries. As soon as I will get gooseberries I will make this jam again. For this jam I use Dr. Oetker's super gelling sugar 1:3. With this gelling sugar you only need 1/3 of the fruit weight to make the jam.
Provided by Thorsten
Categories Breakfast
Time 2h50m
Yield 2 glasses á 200ml
Number Of Ingredients 5
Steps:
- Clean red gooseberries and cut in half.
- Put in a suited pot and add the sugar. Let stand for 2 hours.
- Towards the end: open the cardamom pods and put the seeds into a mortar. Ground the seeds with a pistel. Set aside for the moment.
- Bring gooseberry mixture to a boil over medium high heat stirring frequently. Cook for 4 minutes strirring all the time.
- Remove from heat and add lime juice, vanilla extract and grounded cardamom seeds. Mix.
- If you like you can mash now the gooseberries as you would like them to appear in your jam.
- Fill into twist off preserving jars and close jars. Let stand for 1 minute and then turn up side down. Let stand for 10 minutes and turn over again. Let cool completely.
- NOTE on "Dr. Oetker's Super Gelling Sugar 3:1". Dr. Oetker is a well known brand in Germany. There are several gelling sugars available. The "3:1" super gelling sugar already contains pectin and you only need 1/3 of sugar. If you can't get it, you could also use Dr. Oetker's 2:1 super gelling sugar (the use 300 g sugar). Follow the instructions on the package.
Nutrition Facts : Calories 140, Fat 1.8, SaturatedFat 0.1, Sodium 3.3, Carbohydrate 31.4, Fiber 12.9, Sugar 0.4, Protein 2.7
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