Label and store in a cool, dark place. Your email address is invalid. Bring to the boil, turn down the heat and leave to gently cook until soft and pulpy (10-15 min). Gather the ingredients. And that reminds me. I’m going to be daring here and not give you an explicit, detailed recipe. Let it cool and then refrigerate. Unauthorized use and/or duplication of this material without express and written permission from this site’s author and owner is strictly prohibited. If you’d like to can this for long-term storage make sure the jars are sterilized and the lids are washed, screw on the rims, ladle the hot jam into the hot jars and process them in a water bath for 5 minutes then carefully remove and let sit undisturbed for 24 hours before removing the rings and storing. Gently crush the currants with a potato masher. Stir in the sugar. Now, the memory of playing ‘tinker, tailor, soldier, sailor, rich man, poor man, beggar man, thief’ with the stones is a cherished one. If the final bits of jam come together into 'flakes' rather than running off in a stream then proceed to the Saucer test. But if you don’t have fresh gooseberries then a very good substitute is to use gooseberry jam in my recipe for Jammy Shortbread Oat Crumble Squares. Rather than strip the gooseberry bush bare, I picked about a kilo of both berries, giving me enough to make just over six jars of jam, of various sizes. The blackcurrants give the jam a sensational colour whilst the gooseberries make the jam fragrant. I think this works particularly well with slightly tart jams like gooseberry or those like my Rhubarb, Apple & Ginger Jam that have a spicy edge. Gooseberries were one of the fruits I grew up with. This makes a lovely and quick crumble-like pudding, with the extra pleasure of a layer of shortbread at the bottom. Shroomy Cheeseburger with Maple Thyme Caramelized Onions. Wash jars and screw bands in hot soapy water; rinse with warm water. So, when the gooseberries were big and round I couldn’t resist them – no matter that they were so tart they’d make your eyes water and the sharp thorns would give you a painful scratch. Similarly, gooseberry sauce is a traditional accompaniment to oily fish like mackerel – evident in the French name for this member of the currant family: groseille à maquereau. Bring boiling-water canner, half full with water, to simmer. Bring the temperature of the glass jars up by processing them in hot water for several minutes, and heat a few cups of water in a small saucepan for the lids. If you’ve never made pectin-free jam before, this Best Ever Black Currant Jam recipe is a great one to start with. This means that a low sugar jam may not set as well as a regular jam and is best kept in the fridge rather than a kitchen cupboard. I’ve also started using homemade jams for quick breakfasts, puddings and sweet snacks by swirling a tablespoonful or so into plain, full-fat yogurt. Did you know that you can make jam from frozen fruit? Leave to marinate overnight in the refrigerator. Saucer test: Take one of the cold saucers from the freezer, put a teaspoon of jam on it to cool then gently push the jam with your finger. Bring to the boil, then boil rapidly for 5 mins. Remove blossom and stem ends from gooseberries. Your email address will not be published. If all the liquid evaporates before the gooseberries pop, add a splash more water. Put the prepared gooseberries in a large, deep and wide saucepan, add the lemon juice plus enough water to cover. No, not touching up my ever-gre, Christmas tree up this afternoon, so time for the, Courgetti in avocado, cashew & basil sauce with roasted tomatoes. Ready to use immediately but unopened jars should keep at least a year. Great on crusty buttered bread or toast, porridge and yogurt or made into a quick gooseberry fool, with a few tweaks you can even use my homemade Gooseberry Jam alongside savoury foods like smoked mackerel, rich meats and curries. Keep the jam at a rolling boil until setting point is reached (15 - 25 min). Flake test: Take some jam on a wooden spoon, cool it a little, then let it fall off the edge of the spoon. Please enter a valid address. To make jam with the gooseberries, we weighed them then measured out about 3/4 of their weight in white sugar. The next day, cook the berries for about 20 to 30 minutes, until the jam gives signs of beginning the set (place a spoonful of juice in the fridge and, once cold, check for the ‘gelling’ effect). To make a small batch of homemade blueberry jam, first stir together the blueberries, sugar, and lemon juice in a large skillet. I think my grandmother would be plum-delighted to know that I am continuing on with her tradition of making the cherished gooseberry jam…..even if I do add a splash of liqueur to the recipe! We will never share your email address with anyone else. Serve on it’s own or with crispy biscuits or shortbread. Keeps well for six months. The result was startlingly good. Perhaps that’s because, roaming about my childhood garden, always on the lookout for something to nibble (a ripe damson, a couple of strawberries, a fat pod of peas or a tomato that wouldn’t be missed from the ramshackle greenhouse), anything would be considered. Especially good alongside homemade smoked mackerel fishcakes. Pour boiling water over flat lids in saucepan off the heat. Wash the currants and remove them from their stems. Or, as we would have called them, goosegogs, which was always pronounced ‘guzzgogs’. Method. Freezing does make the once-firm berries soft, but that really doesn’t matter because for jam you need to cook them until they’re soft anyway. Sweet, tart, and a little bit boozy, this Small Batch Mixed Berry Bourbon Jam is a delicious way to elevate your pantry and brunch spread with something special. You may also find that if you use riper gooseberries, even if they start off green, that the finished jam is a little pink or even quite red. I replace half of the usual cream with plain yogurt – the pudding is still creamy but nice and light too. Place the fruit into your non-reactive pan and heat on medium-low until thawed. T, Savoury tear & share star bread. The yields will be petite, perfect for those of you who have small households or are short on space, time or cash. And you are so right. Required fields are marked *. Wondering about the origin of ‘tinker, tailor’, I found this piece in The Atlantic based on novelist Jim Crace’s childhood memories of the nursery rhyme, along with damson pies and ‘scrumping’, much of which resonates with me. Once the sugar is completely dissolved, turn up the heat and bring contents to a boil. Place red currants and water in a large, non-reactive pot. We, Fancy something comforting but not too fancy for d, Chicken & Vegetable Stew: an easy, economical & de, Last night's turkey chilli. Beat in 150ml of double cream until it goes thick. Protecting your hands, put the lids on and leave to cool. Like currants, if you’re thinking of making anything with jostaberries be warned, it’s mind numbingly tedious topping and tailing the small berries. Sharing a love of good food - recipes from my kitchen - eating out - great producers & suppliers. Put 2 or 3 small saucers in the freezer; they'll be used to quickly cool teaspoons of jam to find when the setting point has been reached. You’ll find a detailed recipe for Gooseberry Jam at the end of this post, which will make 3-4 jars of jam, but the basics you need to know are: The tartness of any batch of gooseberries will vary according to the season, the variety and their ripeness, so you’ll need to adjust the amount of sugar to your own taste. Combine the prepped gooseberries, sugar, water, and lemon juice in a small saucepan. Copyright ©2021 Edible Philly. Thank you. This means that the jam will not be runny once it’s potted up and cooled down, stir in a little balsamic vinegar to add a savoury note and use with pork or goose. My recipe here is not super sweet as I prefer jam to be flavoursome but not tasting too much of sugar but you can add more sugar if this is too tart for you. If not, boil for another 4-5 min then test again. Taking the idea of homemade jam served with yogurt a step further, you can make a fabulous fruity and creamy Gooseberry Fool using gooseberry jam. I made this very small batch with only the barest semblance of a recipe. Force berries through food mill. All rights reserved, Recipe from Edible Philly at https://ediblephilly.ediblecommunities.com/recipes/tiny-batch-gooseberry-jam. jam, homemade jam, homemade preserve, gooseberries. In my recipe for Rhubarb, Apple & Ginger Jam I’ve included a beginner’s guide to jam making and I suggest you have a read of that first if this is all new to you. How to Can Huckleberry Jam. When the jars are cold, tighten the lids a little more if possible. Set the pan on the stove over medium-high heat and begin to cook. Technically, this is a conserve, or whole fruit jam. See our privacy policy. © Moorlands Eater. This summer, if you find yourself picking up a pint of gooseberries, consider making a tiny batch of jam with them. We're not fans of Christmas pudding in our house, I've got in trouble before with oatcake puritans w, Hope you're all having a lovely Christmas with goo, Not only are the CHEESE, CHORIZO & CHIVE SCONES I, Forgot to share my mega sandwich from @gallaghersd, According to the great Victoria Wood, if you're Br, A few more savoury snacks made for Christmas: Appl, Cheese, Smoky Bacon & Spring Onion Scones. Put 4 washed, rinsed and drained jars and lids on a baking tray and place in an oven at its lowest setting. Once setting point has been reached, take your jars from the oven and pack the jam into them. Serve as a spicy condiment, much as you would mango chutney, to accompany poppadoms, curries etc. At the time, it irked me that she didn’t de-stone the damsons when she made them into a pie as we had to be careful not to bite down on one. By July in my jam producing season I can make this stuff with barely a glance at my notes or books or recipes. Measure 4 cups of the berry mash into a large pot. Can also be used with savoury foods such as smoked mackerel, rich meats and curries. Excerpts and links may be used, provided that full and clear credit is given to  Moorlands Eater with appropriate and specific direction to the original content. For 4-6 people: with electric beaters, whisk together 150ml of full fat yogurt with a few drops of vanilla extract and icing sugar to taste . You’ll find a detailed recipe for Gooseberry Jam at the end of this post, which will make 3-4 jars of jam, but the basics you need to know are: Jams are made by cooking fruit (or sometimes vegetables) with … Add the zest and juice from both lemons. Tip the juice and pulp back into the preserving pan and stir in the sugar. By mini, I mean mini. Did you know that a b. Fruits (and some veg) contain various amounts of a natural setting agent called pectin which is released during the cooking. And since the batch size is so small, there’s no need to bother with a boiling water bath. If the fruit or juice was frozen in the proper measurements for a batch of jam or jelly, you’re ready to go. We covered the gooseberries with about 1/2 cup of water in a small saucepan and stirred and simmered them for about 15 minutes or until they were softened and beginning to break down. For this recipe, I had 700g of gooseberries after topping and tailing so used 700g of sugar plus the juice of half a lemon. Gooseberries, particularly less ripe, green ones, are high in pectin so you shouldn’t have any problems getting the jam to set. Bring to a boil, stirring often until the sugar dissolves. Once it starts to boil, stir occasionally to ensure the mixture doesn’t bubble over, everything is cooking evenly, and nothing is sticking to the bottom of the pan. Spoon a little jam onto a chilled saucer, leave to cool then run your finger through … I used the same weight of sugar as the topped and tailed gooseberries. If it doesn't flake, boil for another 4-5min then test again. Cut up and remove the stones from the nectarines and place in a bowl. If all the liquid evaporates before the gooseberries pop, add a splash more water. Although I've eaten s, Doing my roots... Add the sugar and stir while it slowly dissolves. Combine the prepped gooseberries, sugar, water, and lemon juice in a small saucepan. As wel, First mince pies of the season baked! I need to put another batch in the second freezer I had to turn on just to accommodate the volume of fruit. My father cultivated lots of fruits and vegetables in our back garden and my mother would turn the fruits (rhubarb, damsons, currants, raspberries and strawberries as well as gooseberries) into jams, puddings and pies. It takes about 3 cups of gooseberries to make 1 pound, so each cup weighs roughly 1/3 lb. The lemon juice … Maddy Harland. Take the plate from the … Simply use equal amounts of fruit and sugar and the jam … Jams are made by cooking fruit (or sometimes vegetables) with sugar until set. Like any jam, the gooseberry version is perfect with good, crusty bread or toast and plenty of butter. When I think of gooseberries in puddings, a rich and buttery Gooseberry Crumble comes to mind. mix with sweet chilli sauce, thin with lime juice if liked, and use as a dipping sauce for Thai fish cakes, sweetcorn fritters, spring rolls etc. Having sampled a number of golden berry, or cape gooseberry, jams prior to this, my expectations were fairly low. Last week I posted about the Smoked Mackerel Paté, Lovely New Year's Eve dinner last night: wild rabb, Yes I know it's the middle of the afternoon and so, Anyone else have a cheeseboard this Christmas? If you’ve never made jam before, rest assured that it’s really not difficult. As I write this, we’re almost past the height of the gooseberry season which generally runs from June to August. Turn off the oven when the jars are hot, but leave them inside until you're ready to pot the finished jam. Here are all my best tips for making your own no-pectin jam at home: Use sugar. Add the sugar to the gooseberries and stir until dissolved. Ingredients. As little as half a cup of chopped past-its-prime fruit can be made into jam. Gooseberry Jam, Small Batch, Naturally Grown, Hand picked, Oregon, Pacific Northwest $10.50 Loading Low in stock. If conserving and preserving is not your, um, jam, but you don’t want to keep throwing away fruit, let me free you: You can make mini-batch fast jam. Bring to a gentle boil and continue boiling until the gooseberries break down. After researching gooseberry jam recipes I was interested to find that gooseberries are high in pectin so you don’t need to use special jam sugar with added pectin, and granulated sugar is all that is needed. This fabulous jam is worlds away from apple pie filling, although you could certainly use it … Place them into a pot with a bit of water and a splash of lemon or lime juice. Add more sugar if necessary, but if you want a less sweet jam, remember that sugar plays an important role in releasing the pectin from the fruit and also in preserving the finished jam. August 3, 2019 By Laurie Neverman 6 Comments This post may contain affiliate links which won’t change your … Before the season ends, I wanted to share one more gooseberry recipe with you all – strawberry gooseberry jam, to be exact! & salsify cheesy bake jars and lids on a baking small batch gooseberry jam recipe and place an... Pot with a boiling water bath your non-reactive pan and stir in the sugar, add … remove and. 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