GOOSEBERRY & ELDERFLOWER JAM
Provided by Anna Jones
Categories Breakfast Jamie Magazine Fruit Christmas Gift One-pan recipes
Time 1h
Yield 2 litres
Number Of Ingredients 4
Steps:
- Top and tail the gooseberries, discarding the hard ends, and place in a large saucepan. If you're using elderflowers, tie them up in a piece of muslin and secure with string, then add to the saucepan. If using cordial, add to the pan with 150ml water. Bring to the boil, then reduce the heat and simmer for about 30 minutes, or until the fruit is tender and has broken down nicely. Remove from the heat, squeeze any liquid out of the elderflower parcel and discard.
- Split the vanilla pod lengthways and scrape out the seeds. Add the sugar and the vanilla pod and seeds to the pan and boil over a high heat for about 10 minutes, skimming off any foam that forms on the surface. Pour through a strainer into sterilised jars and leave to cool before putting sealing with the lids.
Nutrition Facts : Calories 46 calories, Fat 0.1 g fat, SaturatedFat 0 g saturated fat, Protein 0.3 g protein, Carbohydrate 11.6 g carbohydrate, Sugar 11.6 g sugar, Sodium 0 g salt, Fiber 0.7 g fibre
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 & ELDERFLOWER FOOL
Feed a crowd by serving a big bowl of fruity, creamy syllabub with biscuits and get everyone to dig in
Provided by Jeremy Lee
Categories Dessert, Dinner
Time 20m
Number Of Ingredients 5
Steps:
- Wash the gooseberries thoroughly, top and tail them, then place in a wide heavy-bottomed pan with the sugar, cordial and lemon juice. Simmer over a gentle heat until all the gooseberries have burst.
- Lightly crush with a fork, tip into a bowl to cool and chill for at least 2 hrs. This can be done up to 2 days ahead.
- Lightly whip the cream to a soft dropping consistency, then swirl in the cooked gooseberries to give a rippled effect. Spoon the fool into glasses and chill until you are ready to serve.
Nutrition Facts : Calories 364 calories, Fat 32 grams fat, SaturatedFat 20 grams saturated fat, Carbohydrate 19 grams carbohydrates, Sugar 18 grams sugar, Fiber 3 grams fiber, Protein 2 grams protein
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