I have a lot of gooseberries on my bush this year.
I made a small batch of gooseberry jam.
Ingredients:
3 cups gooseberries
tops and tails removed.
1 1/2 to 1 3/4 cups sugar.
1/4 cup water.
Place gooseberries, sugar and water in a medium saucepan.
Cook over medium heat uncovered
stirring frequently as jam thickens,
about 30 minutes, skimming any foam that rises to the surface.
Perform the gel test.
(Spoon a little jam into a chilled saucer,
place saucer in freezer for a few minutes,
run your finger through it.
If it's ready it will wrinkle up.)
Remove from heat.
(Optional) I use my hand held blender to puree the jam.
Remove jam from heat, make sure you do this in a deep pot
to avoid hot splashing on you.
Place in jars and enjoy
1/4 cup water.
Place gooseberries, sugar and water in a medium saucepan.
Cook over medium heat uncovered
stirring frequently as jam thickens,
about 30 minutes, skimming any foam that rises to the surface.
Perform the gel test.
(Spoon a little jam into a chilled saucer,
place saucer in freezer for a few minutes,
run your finger through it.
If it's ready it will wrinkle up.)
Remove from heat.
(Optional) I use my hand held blender to puree the jam.
Remove jam from heat, make sure you do this in a deep pot
to avoid hot splashing on you.
Place in jars and enjoy
 |
| Minus 1 jar I gave away. |
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