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Here are all my best tips for making your own no-pectin jam at home: Use sugar. If not, boil for another 4-5 min then test again. For this recipe, I had 700g of gooseberries after topping and tailing so used 700g of sugar plus the juice of half a lemon. Can also be used with savoury foods such as smoked mackerel, rich meats and curries. Let … When the fruit has been cooking for a while, we need to test for a ‘setting point’. 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. Having sampled a number of golden berry, or cape gooseberry, jams prior to this, my expectations were fairly low. Jams are made by cooking fruit (or sometimes vegetables) with sugar until set. Although I've eaten s, Doing my roots... Thank you. 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 a small batch of homemade blueberry jam, first stir together the blueberries, sugar, and lemon juice in a large skillet. 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. Once the sugar is completely dissolved, turn up the heat and bring contents to a boil. It’s really just as good and it’s SO quick to make, especially in small batches – even without pectin!! And by fast, I mean usually less than 20 minutes all-in. All rights reserved, Recipe from Edible Philly at https://ediblephilly.ediblecommunities.com/recipes/tiny-batch-gooseberry-jam. Especially good alongside homemade smoked mackerel fishcakes. Did you know that a b. Gently crush the currants with a potato masher. The blackcurrants give the jam a sensational colour whilst the gooseberries make the jam fragrant. Let it cool and then refrigerate. 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. Unauthorized use and/or duplication of this material without express and written permission from this site’s author and owner is strictly prohibited. But my post is all about gooseberries. Place red currants and water in a large, non-reactive pot. Now, the memory of playing ‘tinker, tailor, soldier, sailor, rich man, poor man, beggar man, thief’ with the stones is a cherished one. Or, as we would have called them, goosegogs, which was always pronounced ‘guzzgogs’. 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. As I write this, we’re almost past the height of the gooseberry season which generally runs from June to August. By July in my jam producing season I can make this stuff with barely a glance at my notes or books or recipes. Please enter a valid address. The yields will be petite, perfect for those of you who have small households or are short on space, time or cash. Required fields are marked *. If all the liquid evaporates before the gooseberries pop, add a splash more water. I used the same weight of sugar as the topped and tailed gooseberries. Did you know that you can make jam from frozen fruit? Bring to the boil, turn down the heat and leave to gently cook until soft and pulpy (10-15 min). 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. This makes a lovely and quick crumble-like pudding, with the extra pleasure of a layer of shortbread at the bottom. This recipe makes about .75 litres of jam (3 1/4 c) which will keep for up to a month. Cut up and remove the stones from the nectarines and place in a bowl. T, Savoury tear & share star bread. Protecting your hands, put the lids on and leave to cool. Like currants, if you’re thinking of making anything with jostaberries be warned, it’s mind numbingly tedious topping and tailing the small berries. When I think of gooseberries in puddings, a rich and buttery Gooseberry Crumble comes to mind. 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. 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. Ready to use immediately but unopened jars should keep at least a year. 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 . Stir in the sugar. 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. Technically, this is a conserve, or whole fruit jam. I made this very small batch with only the barest semblance of a recipe. Add a drop of mild vinegar then stir everything into some gooseberry jam. 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. Your email address will not be published. By mini, I mean mini. Set the pan on the stove over medium-high heat and begin to cook. And you are so right. Shroomy Cheeseburger with Maple Thyme Caramelized Onions. I need to put another batch in the second freezer I had to turn on just to accommodate the volume of fruit. Like any jam, the gooseberry version is perfect with good, crusty bread or toast and plenty of butter. Method. Place the fruit into your non-reactive pan and heat on medium-low until thawed. When the jars are cold, tighten the lids a little more if possible. 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. Gooseberry jam also works well as a filler in thumbprint cookies or in anything where a sweet, showy red jam is desired. 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. Tip the juice and pulp back into the preserving pan and stir in the sugar. Bring to the boil, then boil rapidly for 5 mins. This summer, if you find yourself picking up a pint of gooseberries, consider making a tiny batch of jam with them. Sharing a love of good food - recipes from my kitchen - eating out - great producers & suppliers. 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. Your email address will not be published. © Moorlands Eater. 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. Stir until dissolved medium-low until thawed finished product vibrates with the tangy essence of gooseberry, jams to! The currants and water in a little more if possible on medium-low until thawed zest and from... 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