GOOSEBERRY JAM
This is a jam recipe was given to me by my mother in law. She made it every year and would send us a pint because we could not get gooseberries where we lived.
Provided by SWIZZLESTICKS
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time 30m
Yield 80
Number Of Ingredients 3
Steps:
- Remove blossom and stem ends from gooseberries. Force berries through food mill. Measure 4 cups of the berry mash into a large pot. Stir in the sugar. Bring to a full rolling boil over high heat, and boil hard for 1 minute, stirring constantly. Remove from heat, and stir in pectin at once. Skim off any foam with a large metal spoon.
- Sterilize jars and lids in boiling water for at least 10 minutes. Take turns with skimming foam, and stirring the berry mixture for 5 minutes to let it cool slightly. Ladle into hot sterile jars, leaving 1/4 inch headspace.
- Process in a boiling water bath for 10 minutes.
Nutrition Facts : Calories 64.8 calories, Carbohydrate 16.6 g, Fat 0.1 g, Fiber 0.7 g, Protein 0.1 g, Sodium 0.3 mg, Sugar 15 g
GOOSEBERRY JAM
Use up a seasonal glut of fruit in a tasty homemade preserve - store it for months or present it as a gift in a rustic hamper
Provided by Good Food team
Categories Afternoon tea, Condiment
Time 50m
Yield Makes 3 x 340g jars
Number Of Ingredients 3
Steps:
- First sterilise your jars by washing thoroughly in very hot soapy water. Rinse in very hot water then put on a baking sheet in a 140C/fan 120C/gas 1 oven until completely dry.
- Put the gooseberries, lemon juice and 400ml water in a large wide pan (use a preserving pan if you have one). Bring to the boil then simmer for 15 minutes until the fruit is very soft and pulpy. Put 2 or 3 small saucers in the freezer (these will be used to test the setting later on).
- Add the sugar and stir over a gentle heat for another 10 minutes until the sugar is completely dissolved. You don't want it to boil at this point as the sugar could crystallize. Once you can't feel or see any grains of sugar bring to the boil and boil hard for 10 minutes, skimming the surface as you go and stirring now and again to stop it catching. The jam will start to turn a pinky red hue as it cooks.
- Spoon a little jam onto a chilled saucer, leave to cool then run your finger through it. If it's ready it will wrinkle up. If this doesn't happen boil for another 5 minutes then keep testing and boiling until it does.
- Do a final skim on the finished jam then pour into the sterilised jars and seal. Store in a cool dark place - the jam will be good for up to 6 months. Keep in the fridge once opened.
Nutrition Facts : Calories 46 calories, Carbohydrate 11 grams carbohydrates, Sugar 11 grams sugar, Fiber 0.4 grams fiber, Protein 0.1 grams protein
GOOSEBERRY JAM
Red gooseberries produce a deep-crimson jam, while green ones create a paler shade.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes about 1 1/2 cups
Number Of Ingredients 2
Steps:
- Place a few small plates in the freezer. Put gooseberries and 1/4 cup water into a medium saucepan. Cover, and cook over medium heat, stirring halfway through, until berries are just beginning to soften, about 10 minutes.
- Stir in sugar, and mash berries against side of pan with the spoon. Cook, uncovered, stirring more frequently as jam thickens, until it is bubbling rapidly and the consistency of very loose jelly, about 30 minutes, skimming any foam that rises to surface. Remove from heat.
- Perform a gel test: Remove a plate from freezer, and drop a spoonful of jam on it. Return to freezer for 1 to 2 minutes, then nudge edge of jam with a finger. If jam is ready, it should hold its shape. If jam is too thin and spreads out, return to a boil, testing every minute, until done.
- Return jam to a boil before transferring to a jar. To seal and process, fill 3 hot, sterilized 4-ounce jars with hot jam, leaving 1/4 inch space in each jars neck. Wipe rims of jars with a clean, damp cloth; cover tightly with sterilized lids and screw tops. Transfer jars, using tongs or a jar clamp, to the rack of a large canning pot filled with hot water, being sure to keep jars upright at all times; cover with water by 2 inches. (Jars should be spaced 1 inch apart, and should not touch sides of pot.) Cover; bring to a boil. Process jars in gently boiling water for 5 minutes. Transfer to a wire rack; let cool 24 hours. Press down on each lid. If lid pops back, it is not sealed; refrigerate unsealed jars immediately, and use within 1 month.
STRAWBERRY CARDAMOM JAM
Keep cardamom pods and vanilla beans on hand so that you can make this jam throughout berry season. Simply simmered for 20 minutes, it works best made in small batches like this. Serve it warm over toast or vanilla ice cream, and keep any leftovers in the fridge. And if you have some on hand...Stir in a handful of raspberries with the strawberries.
Provided by Food Network Kitchen
Categories condiment
Time 35m
Yield 1 1/2 cups
Number Of Ingredients 5
Steps:
- Put the vanilla seeds and pod in a heavy, nonreactive skillet. Add the sugar, orange juice and cardamom pods and cook over medium heat, stirring occasionally, until the sugar dissolves, about 5 minutes.
- Add the strawberries to the skillet and stir once to coat. Simmer, stirring occasionally, until the mixture is thick and jam-like, 20 to 25 minutes. (The longer the mixture cooks, the thicker the jam will be after it cools.) Remove from the heat and let cool before using. Discard the cardamom and vanilla pods before serving. (The jam will keep refrigerated for 2 weeks.)
GOOSEBERRY & CAMOMILE JAM
A great recipe to prolong enjoyment of the short gooseberry season. Bursting with exciting summer flavours: the sharpness of the fruit is countered by calming floral undertones
Provided by Kylee Newton
Categories Snack
Time 55m
Yield makes 6 x 250ml jars
Number Of Ingredients 4
Steps:
- Put a few small saucers in the freezer. Top and tail the gooseberries and tip into a preserving pan or large pan with the lemon juice.
- Measure 250ml boiling water and infuse the camomile flowers in it for 5 mins to make a tea. Strain, then mix in with the gooseberries and soften over a medium heat, stirring so it doesn't stick, for about 10 mins.
- Sterilise the jars by washing in hot soapy water, rinsing thoroughly. Drip-dry upside-down, then put in a warm oven at 120C/100C fan/gas 1 /2 for at least 20 mins.
- Bring the gooseberry mixture to the boil, then add the sugar, stirring constantly until dissolved. Bring it back to a rapid boil, stirring intermittently so it doesn't burn on the bottom of the pan, for 20-25 mins.
- Start testing whether your jam has set 15-20 mins into the rapid boil. Remove the pan from the heat. To test, take a saucer from the freezer, put 1 tsp of jam on it, then put it in the fridge for 1 min. Then push the jam with your finger - if the surface wrinkles, the jam is ready. If not, repeat the process until a desired surface has formed, trying not to overcook the jam.
- Once ready, remove from the heat, skim off any scum and ladle into the warm, dry sterilised jars. Seal immediately while the jam is hot. Will keep sealed for up to 1 year. Once opened, keep in the fridge and eat within 3 months.
Nutrition Facts : Calories 32 calories, Carbohydrate 8 grams carbohydrates, Sugar 8 grams sugar
MY GREAT-GREAT-GRANDMA'S GOOSEBERRY JAM
This gooseberry jam was first made by my great-great-grandmother Hawxhurst in 1880.
Provided by Spiceman
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time 13h25m
Yield 80
Number Of Ingredients 5
Steps:
- Chop gooseberries, raisins, and oranges finely; reserve orange rinds. Mix with sugar and water in a large pot. Cook until it becomes gelatinous or to desired thickness, about 40 minutes. Grate orange rind and add to the thickened mixture. Mix in well.
- While jam cooks, inspect glass pint jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until jam is ready. Wash new, unused lids and rings in warm soapy water.
- Pack jam into hot, sterilized jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
- Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 10 minutes.
- Remove the jars from the stockpot and let rest, several inches apart, for 12 to 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.
Nutrition Facts : Calories 70.3 calories, Carbohydrate 18 g, Fat 0.1 g, Fiber 0.8 g, Protein 0.2 g, Sodium 0.6 mg, Sugar 15.9 g
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