I’m going to be daring here and not give you an explicit, detailed recipe. Like any jam, the gooseberry version is perfect with good, crusty bread or toast and plenty of butter. 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. If the fruit or juice was frozen in the proper measurements for a batch of jam or jelly, you’re ready to go. 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. As wel, First mince pies of the season baked! Can also be used with savoury foods such as smoked mackerel, rich meats and curries. heat some black mustard seeds and chilli flakes in a little sesame oil until the seeds pop. 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. This fabulous jam is worlds away from apple pie filling, although you could certainly use it … Tip the juice and pulp back into the preserving pan and stir in the sugar. Set the pan on the stove over medium-high heat and begin to cook. 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). Keep the jam at a rolling boil until setting point is reached (15 - 25 min). This summer, if you find yourself picking up a pint of gooseberries, consider making a tiny batch of jam with them. Although it’s possible to get late season sweet or dessert gooseberries that tend towards to pretty pinks and purples, to me gooseberries are all about the early, green and tart ones. 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. Just pour the finished jam into a jar or container, and once cooled, pop it into the fridge. Measure 4 cups of the berry mash into a large pot. 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. In saucepan over medium-high heat, bring raspberries, sugar, lemon juice, vanilla and salt to boil, stirring constantly and mashing berries with back of spoon until sugar is dissolved. Leave to marinate overnight in the refrigerator. Add the sugar to the gooseberries and stir until dissolved. The blackcurrants give the jam a sensational colour whilst the gooseberries make the jam fragrant. Delicious cold, you can also reheat the crumble squares in a microwave for a few seconds and serve with cream, custard or ice cream. 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. However, I spotted some punnets at a local greengrocer’s just before I went off on holiday towards the end of June, so bought a couple and stuck them in the freezer ready to make some jam when I got back. Your email address will not be published. Notes When I am making small batch jams, such as this one, I often choose to ignore common wisdom (equal volume of berries to sugar) and reduce the quantity of sugar significantly. Bring to a boil, stirring often until the sugar dissolves. Bring to the boil, then boil rapidly for 5 mins. Tart gooseberries can also accompany savoury dishes and are a classic pairing with oily and smoked fish such as mackerel. Fruits (and some veg) contain various amounts of a natural setting agent called pectin which is released during the cooking. 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. In this post I use some tart young gooseberries that I put in the freezer before I went off on holiday to make a simple but versatile jam. Set the pan on the stove over medium-high heat and begin to cook. 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. 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. Maddy Harland. If it doesn't flake, boil for another 4-5min then test again. Ingredients. Turn off the oven when the jars are hot, but leave them inside until you're ready to pot the finished jam. 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. Technically, this is a conserve, or whole fruit jam. Gooseberries were one of the fruits I grew up with. 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. Like currants, if you’re thinking of making anything with jostaberries be warned, it’s mind numbingly tedious topping and tailing the small berries. Combine the prepped gooseberries, sugar, water, and lemon juice in a small saucepan. Remove pan from heat, and test to see if the jam has set. 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 … Label and store in a cool, dark place. 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. Flake test: Take some jam on a wooden spoon, cool it a little, then let it fall off the edge of the spoon. Bring to the boil, turn down the heat and leave to gently cook until soft and pulpy (10-15 min). And that reminds me. Once setting point has been reached, take your jars from the oven and pack the jam into them. 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. We, Fancy something comforting but not too fancy for d, Chicken & Vegetable Stew: an easy, economical & de, Last night's turkey chilli. Pork also goes well with tart fruits (think apple sauce) and, with a little tweak, my Gooseberry Jam can be a substitute for fresh cooked gooseberries in all sorts of savoury sauces: Simple but delicious jam, great on buttered bread or toast, porridge and yogurt or made into a quick gooseberry fool. 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. This recipe makes about .75 litres of jam (3 1/4 c) which will keep for up to a month. 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. Pour boiling water over flat lids in saucepan off the heat. The result was startlingly good. 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. Fold in 3-4 tablespoons of gooseberry jam then transfer to a serving bowl and chill in the fridge for an hour. Wash the currants and remove them from their stems. Let … Now, the memory of playing ‘tinker, tailor, soldier, sailor, rich man, poor man, beggar man, thief’ with the stones is a cherished one. My gooseberries were medium ripe and the resulting jam was a greenish shade in the jar but looked golden against creamy coloured butter and yogurt. 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. As little as half a cup of chopped past-its-prime fruit can be made into jam. The lemon juice … Ready to use immediately but unopened jars should keep at least a year. Add the zest and juice from both lemons. If all the liquid evaporates before the gooseberries pop, add a splash more water. Bring boiling-water canner, half full with water, to simmer. Sharing a love of good food - recipes from my kitchen - eating out - great producers & suppliers. Boil hard, skimming off foam and stirring frequently, until thickened … jam, homemade jam, homemade preserve, gooseberries. These recipes will be small batch preserves, all scaled to use just a pint, a quart or pound of produce. If all the liquid evaporates before the gooseberries pop, add a splash more water. If you’ve never made pectin-free jam before, this Best Ever Black Currant Jam recipe is a great one to start with. Wash jars and screw bands in hot soapy water; rinse with warm water. Let it cool and then refrigerate. And you are so right. I used the same weight of sugar as the topped and tailed gooseberries. Serve on it’s own or with crispy biscuits or shortbread. 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. Stir in the sugar. Combine the prepped gooseberries, sugar, water, and lemon juice in a small saucepan. 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. Gooseberries, particularly less ripe, green ones, are high in pectin so you shouldn’t have any problems getting the jam to set. When I think of gooseberries in puddings, a rich and buttery Gooseberry Crumble comes to mind. And since the batch size is so small, there’s no need to bother with a boiling water bath. Place the fruit into your non-reactive pan and heat on medium-low until thawed. Gooseberry Jam, Small Batch, Naturally Grown, Hand picked, Oregon, Pacific Northwest $10.50 Loading Low in stock. By mini, I mean mini. Here are all my best tips for making your own no-pectin jam at home: Use sugar. Serve as a spicy condiment, much as you would mango chutney, to accompany poppadoms, curries etc. Unauthorized use and/or duplication of this material without express and written permission from this site’s author and owner is strictly prohibited. Remove the pan from the stove and funnel the jam into a jar or plastic container. When the fruit has been cooking for a while, we need to test for a ‘setting point’. Simply use equal amounts of fruit and sugar and the jam … *** One of my major food goals this summer was to make a really delicious berry jam… Did you know that you can make jam from frozen fruit? 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. Protecting your hands, put the lids on and leave to cool. It’s really just as good and it’s SO quick to make, especially in small batches – even without pectin!! 4 cups gooseberries, topped and tailed 4 cups sugar Instructions. This makes a lovely and quick crumble-like pudding, with the extra pleasure of a layer of shortbread at the bottom. 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! 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. Having sampled a number of golden berry, or cape gooseberry, jams prior to this, my expectations were fairly low. Copyright ©2021 Edible Philly. Perhaps you saw, Leek & salsify cheesy bake. Put the prepared gooseberries in a large, deep and wide saucepan, add the lemon juice plus enough water to cover. By July in my jam producing season I can make this stuff with barely a glance at my notes or books or recipes. 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 . 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. 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. It takes about 3 cups of gooseberries to make 1 pound, so each cup weighs roughly 1/3 lb. You have to love a glut. Blackcurrant & Gooseberry Jam . To make a small batch of homemade blueberry jam, first stir together the blueberries, sugar, and lemon juice in a large skillet. Bring to a gentle boil and continue boiling until the gooseberries break down. Prepare your canning supplies. 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. 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. As I write this, we’re almost past the height of the gooseberry season which generally runs from June to August. And by fast, I mean usually less than 20 minutes all-in. Gather the ingredients. Once all the sugar is dissolved, quickly bring the temperature up to boiling to set the jam. And since the batch size is so small, there’s no need to bother with a boiling water bath. I made this very small batch with only the barest semblance of a recipe. Gooseberry jam also works well as a filler in thumbprint cookies or in anything where a sweet, showy red jam is desired. I need to put another batch in the second freezer I had to turn on just to accommodate the volume of fruit. 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. If not, boil for another 4-5 min then test again. When the jars are cold, tighten the lids a little more if possible. See our privacy policy. Although I've eaten s, Doing my roots... Gently crush the currants with a potato masher. 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. Method. The yields will be petite, perfect for those of you who have small households or are short on space, time or cash. Or, as we would have called them, goosegogs, which was always pronounced ‘guzzgogs’. Cook for 10 to 12 minutes, until the gooseberries have popped and the mixture has thickened enough to coat the back of your spoon. To make jam with the gooseberries, we weighed them then measured out about 3/4 of their weight in white sugar. Tiny Batch Gooseberry Jam; Posted in jams, jellies, marmalades, small batch. Force berries through food mill. Especially good alongside homemade smoked mackerel fishcakes. Heat gently, then add the remaining whole raspberries. How to Can Huckleberry Jam. We will never share your email address with anyone else. Place them into a pot with a bit of water and a splash of lemon or lime juice. Please enter a valid address. 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? All rights reserved, Recipe from Edible Philly at https://ediblephilly.ediblecommunities.com/recipes/tiny-batch-gooseberry-jam. Then we added the sugar and boiled hard for about 5 minutes — the jam gelled very quickly… 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. If not, measure out the right amount for your batch of jelly or jam and continue with the recipe … 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. 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. Maybe most people think of gooseberries as being tart rather than sweet, and that’s only sensible as the name is derived from their traditional use in a sauce to eat alongside goose, with the sharpness cutting through the rich, fatty meat. If it wrinkles then setting point has been reached. mix with some jarred creamy horseradish to serve with mackerel. Once the sugar is completely dissolved, turn up the heat and bring contents to a boil. Cover with the sugar, add … Cut up and remove the stones from the nectarines and place in a bowl. Place red currants and water in a large, non-reactive pot. Put 4 washed, rinsed and drained jars and lids on a baking tray and place in an oven at its lowest setting. This unique small batch Easy French Apple Jam Recipe is simple to make, has a gorgeous golden color, a fresh apple flavor, a chunky texture, and a surprise hint of spice from the cardamom. Add a drop of mild vinegar then stir everything into some gooseberry jam. Required fields are marked *. 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. Jams are made by cooking fruit (or sometimes vegetables) with sugar until set. © Moorlands Eater. T, Savoury tear & share star bread. Thank you. I replace half of the usual cream with plain yogurt – the pudding is still creamy but nice and light too. Your email address is invalid. For this recipe, I had 700g of gooseberries after topping and tailing so used 700g of sugar plus the juice of half a lemon. Your email address will not be published. Shroomy Cheeseburger with Maple Thyme Caramelized Onions. Add the sugar and stir while it slowly dissolves. But my post is all about gooseberries. 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! Remove blossom and stem ends from gooseberries. If the final bits of jam come together into 'flakes' rather than running off in a stream then proceed to the Saucer test. Did you know that a b. 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. If you’ve never made jam before, rest assured that it’s really not difficult. Take the plate from the … The finished product vibrates with the tangy essence of gooseberry, and it’s the work of no more than an hour. Test with … 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. Spoon a little jam onto a chilled saucer, leave to cool then run your finger through … Keeps well for six months. Beat in 150ml of double cream until it goes thick.