How To Make Gooseberry Jelly
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Julie stops by Nana Murphy’s house to pick the gooseberries and make this sweet / tart jelly.
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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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Classic Gooseberry Jam ◆ 1930s Recipe
★ About this recipe: Gooseberries are in season! Having picked our own little crop of homegrown green gooseberries a week ago, we were eager to find a recipe from our library of cookbooks for them. This 1936 recipe for gooseberry jam caught our eye. After all, you can’t go wrong with jam. You can use it for anything – on your toast, in yogurt, jam tarts, desserts, etc. etc. This golden red jam turned out to be deliciously sweet and tart, and incredibly easy to make; a perfect jam to make if you have never made jam before. Try this for a taste of the past that won’t disappoint!
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★ Ingredients:
Water
Fresh Green Gooseberries
Preserving Sugar
Measurements: 1lb fruit = 1lb sugar = 0.5lb water
★ Full instructions:
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★ Our Website: handeddown.co.uk ★ Instagram: @handeddown.uk __________________________________________
★ Book Details: Cookery Illustrated and Household Management (1936)
By: Elizabeth Craig
Publisher: Odhams Press Limited (Long Acre, London, W.C.2, England, U.K.)
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♪ Music: Kiss The Sky by Aakash Gandhi