HOMEMADE GOOSEBERRY JAM | Delicious & Flavourful
It's a HOMEMADE GOOSEBERRY JAM exclusive!
The intention for this was to make a jam using wild blueberries but I quickly realized how hard it was to find them at my local farm stands, and they were crazy expensive to boot. Although we did end up making one glorious WILD BLUEBERRY PIE, my sights soon turned towards a more unusual offering - gooseberries. In hindsight, I couldn’t be happier because this GOOSEBERRY JAM is quite remarkable.
Here’s what makes this GOOSEBERRY JAM so fabulous:
GOOSEBERRIES – Pronounced /ˈɡuːzbɛri/, gooseberries are quite distinct in both appearance and taste. Their skin is marked by a somewhat transparent veining that makes them look like dinky watermelons. Their flesh, though sweet, has a pleasing tartness. Head HERE to learn more about them.
TOPS AND TAILS - This recipe is time-consuming, no two ways about it. Gooseberry recipes require something called “topping and tailing”, where we trim the top, the stem and also the tail, where the flower once was.
If you’re a type-A personality like me, the process of topping and tailing becomes a quest. It took close to 3 hours to trim all of the berries for this recipe, as I was relentless in removing those stems and tiny black specks from each and every one. Doing so produced a uniformly coloured and textured jam without blemishes.
WEIGHING IN – For the first time ever, I used a kitchen scale to weigh the fruit rather than simply adding the berries using liquid or dry measures. This is a much better way of determining the true volume of the fruit. I also weighed my sugar using the same method, and suggest you do the same.
FRUIT TO SUGAR RATIO – I followed Lucy’s suggestion and prepared this jam using a 3:2 ratio of fruit to sugar. Even though the quantity of sugar may seem less than what we’re accustomed to, the finished jam exceeded my expectations. It ended up being perfectly sweetened yet still allowed the flavour of the berries to shine through. It also set just right, hitting that sweet spot of firmness that can still be spread easily across a piece of toast or onto a cracker.
FLAVOUR BOOST – Topping and tailing five pints of gooseberries gives you time to think about lots of things: How many berries are in a pint? Who should I give a finished jar to? Why am I making jam on the hottest day of the year? What should I add to the pot to give the jam a bit of a flavour boost?
I think I nailed that last question with the addition of ginger and lime juice. In a way, I’m thankful for the simplicity of it all; you can’t help but marvel when something ends up tasting so phenomenal and uses only 5 ingredients.
CONSISTENCY IS KEY – The actual cooking of the jam is perhaps the most important step, and again, we’re looking for that sweet spot - the jam needs to thicken enough to set without overcooking. Thankfully, gooseberries contain high levels of pectin, so this happens in relatively short order, after a hard boil of about 25 minutes.
We recommend testing the consistency of your jam using the frozen side plate method. When you think your jam is done, add a spoonful of the jam onto a frozen plate. After about two minutes tilt the plate. If the jam stays in place, so far so good. Then push the jam gently with your finger and if the top wrinkles up, your jam is done. If not, cook for an additional 5 minutes and repeat the process.
JOY TO BEHOLD – Something absolutely amazing happened during the cooking of this jam and it truly was a joy to behold; these vibrant green berries slowly cooked down to reveal a lovely pink, then deep rose-coloured hue. In fact, I was thinking the jam looked way too dark, and it wasn’t until I started ladling it into the jars that I first saw its true colour. The colour of gooseberry jam is like no other.
FINISHING TOUCHES – As with all jam recipes, the key indicator of a successful processing is waiting for the pop – where the lids contract on the top of the jars to form a seal. All of my jars popped without incident. Once completely cooled I thought it might be nice to complete the process with a simple finishing touch to make them more attractive when I give them to family members and friends.
No need to get too fancy with this step, simply cut out rounds of brown craft paper, wrapping them around the lids and tying them using white butcher’s string.
If making homemade jam is in your wheelhouse, and if we’ve inspired you to try your hand at this rewarding endeavour, let this be the recipe you attempt.
There truly is nothing quite like homemade GOOSEBERRY JAM!
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How to make rowan and gooseberry jelly
Rowan berries are bitter in flavour while gooseberries are quite tart. In this recipe I combine the two together.
Cape Gooseberry Jam | रसभरी जाम | Jam Recipe | How to make Jam at Home | Sanjeev Kapoor Khazana
This rich and flavourful jam made with cape gooseberries is beautiful in colour and taste at the same time.
CAPE GOOSEBERRY JAM
Ingredients
150 grams cape gooseberries, halved
1 inch cinnamon stick
1 star anise
¼ cup sugar
1 tsp lemon juice
Method
1. Roast the cape gooseberries in a pan for 5 minutes on medium heat while occasionally stirring.
2. Add ¼ cup water, mix and cook till the mixture comes to a boil. Lightly mash the mixture with the back of spoon till pulpy.
3. Add cinnamon stick and star anise and mix well.
4. Add sugar, mix and cook till the mixture thickens. Add lemon juice and mix well. Take the pan off the heat and allow to cool completely.
5. Transfer into an air tight jar and serve as required.
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Homesteader Helper: Gooseberry Jam
Today, we're back in the kitchen to make gooseberry jam!
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Gooseberry Jelly - Traditional Newfoundland - Bonita's Kitchen
Welcome to Bonita's Kitchen! Today we will be making Gooseberry Jelly, made with season gooseberries and they were picked on Bell Island, Newfoundland and Labrador.
See recipe below!
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Ingredients:
Gooseberries fresh or frozen
Water (TO COVER TOP OF GOOSEBERRIES).
Granulated sugar ( 1 cup to every 1 cup of juice )
Method:
- Wash gooseberries and remove any unsound berries but don’t remove top or tail on berry.
- You will need a large boiler, pour gooseberries in and top with water a little over berries.
- Let boil on medium to high heat until gooseberries are stewed and pulpy, turn heat to low and simmer for 10 minutes.
- In a large bowl with strainer add three layers of cheese cloth or jelly bag, then pour all gooseberries and juice in to bag and tie together.
- Let gooseberries drain overnight to release all juice and pectin, put cheesecloth in strainer to keep up from liquid.
- You will need a large saucepan, measure juice and add to pan, to every one cup of juice you will add one cup of granulated sugar.
- Before adding sugar warm in the oven for 20 minutes on 170º then start the boil on your juice and add sugar.
- Bring to a boil and boil rapidly until jelly sets when tested.
- Bottle jelly, following proper sterilization processors. See link and recipe below!
Testing Juice:
-You will need a small bowl and put in the fridge to cool, maybe over night.
-Spoon up some gooseberry juice and put the spoon in the bowl and let set.
-If the juice turns to a soft jelly you know the juice with set in jars.
Sterilizing and Canning Procedures
Method:
Sterilization:
1. Start by getting a large boiler and filling in about quarter full of water.
2. Then starting the water to a boil and placing your Mason jars inside then cover.
3. After let the pot boil for about 15-20 then remove your bottles and place them on paper towels or a cloth.
Canning Procedures:
1. After your food items are cooked and ready to bottle, scoop hot liquid and put inside your Mason jars.
2. Continue doing this until all bottles are complete and leaving 1/2 inch on top.
3. Clean around the top of your bottles removing any food of rims.
4. Then place caps and lids on your jars and tighten.
5. Then place your jars back in hot water bath and start the boil for another 5 minutes with the cover on boiler.
I apologize in advance if anything in this video is not clear or miss read, please follow my recipe when making this dish.
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