These recipes will be small batch preserves, all scaled to use just a pint, a quart or pound of produce. Force berries through food mill. If the fruit or juice was frozen in the proper measurements for a batch of jam or jelly, you’re ready to go. And by fast, I mean usually less than 20 minutes all-in. mix with some jarred creamy horseradish to serve with mackerel. If not, measure out the right amount for your batch of jelly or jam and continue with the recipe … 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. Having sampled a number of golden berry, or cape gooseberry, jams prior to this, my expectations were fairly low. Keep the jam at a rolling boil until setting point is reached (15 - 25 min). 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. Or, as we would have called them, goosegogs, which was always pronounced ‘guzzgogs’. 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. Place them into a pot with a bit of water and a splash of lemon or lime juice. And that reminds me. Once all the sugar is dissolved, quickly bring the temperature up to boiling to set the jam. Gather the ingredients. Boil hard, skimming off foam and stirring frequently, until thickened … Let it cool and then refrigerate. Gooseberry Jam, Small Batch, Naturally Grown, Hand picked, Oregon, Pacific Northwest $10.50 Loading Low in stock. As wel, First mince pies of the season baked! Fruits (and some veg) contain various amounts of a natural setting agent called pectin which is released during the cooking. 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. Ready to use immediately but unopened jars should keep at least a year. It takes about 3 cups of gooseberries to make 1 pound, so each cup weighs roughly 1/3 lb. 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. Then we added the sugar and boiled hard for about 5 minutes — the jam gelled very quickly… Delicious cold, you can also reheat the crumble squares in a microwave for a few seconds and serve with cream, custard or ice cream. Place red currants and water in a large, non-reactive pot. 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. When the fruit has been cooking for a while, we need to test for a ‘setting point’. 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. 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 … Serve as a spicy condiment, much as you would mango chutney, to accompany poppadoms, curries etc. If it wrinkles then setting point has been reached. We will never share your email address with anyone else. 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. 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. Fold in 3-4 tablespoons of gooseberry jam then transfer to a serving bowl and chill in the fridge for an hour. Did you know that you can make jam from frozen fruit? Your email address will not be published. I made this very small batch with only the barest semblance of a recipe. The finished product vibrates with the tangy essence of gooseberry, and it’s the work of no more than an hour. 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. 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. Place the fruit into your non-reactive pan and heat on medium-low until thawed. I need to put another batch in the second freezer I had to turn on just to accommodate the volume of fruit. 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. 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. 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. I used the same weight of sugar as the topped and tailed gooseberries. The lemon juice … By July in my jam producing season I can make this stuff with barely a glance at my notes or books or recipes. 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. 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! Pour boiling water over flat lids in saucepan off the heat. Like any jam, the gooseberry version is perfect with good, crusty bread or toast and plenty of butter. Gently crush the currants with a potato masher. Especially good alongside homemade smoked mackerel fishcakes. Protecting your hands, put the lids on and leave to cool. Take the plate from the … Once the sugar is completely dissolved, turn up the heat and bring contents to a boil. Measure 4 cups of the berry mash into a large pot. I replace half of the usual cream with plain yogurt – the pudding is still creamy but nice and light too. This makes a lovely and quick crumble-like pudding, with the extra pleasure of a layer of shortbread at the bottom. Ingredients. Put the prepared gooseberries in a large, deep and wide saucepan, add the lemon juice plus enough water to cover. Bring to the boil, turn down the heat and leave to gently cook until soft and pulpy (10-15 min). Let … 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. 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. We, Fancy something comforting but not too fancy for d, Chicken & Vegetable Stew: an easy, economical & de, Last night's turkey chilli. But my post is all about gooseberries. 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. Tart gooseberries can also accompany savoury dishes and are a classic pairing with oily and smoked fish such as mackerel. To make a small batch of homemade blueberry jam, first stir together the blueberries, sugar, and lemon juice in a large skillet. It’s really just as good and it’s SO quick to make, especially in small batches – even without pectin!! Bring to a gentle boil and continue boiling until the gooseberries break down. If all the liquid evaporates before the gooseberries pop, add a splash more water. Just pour the finished jam into a jar or container, and once cooled, pop it into the fridge. Method. All rights reserved, Recipe from Edible Philly at https://ediblephilly.ediblecommunities.com/recipes/tiny-batch-gooseberry-jam. 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. Now, the memory of playing ‘tinker, tailor, soldier, sailor, rich man, poor man, beggar man, thief’ with the stones is a cherished one. 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! Add the sugar to the gooseberries and stir until dissolved. 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? Serve on it’s own or with crispy biscuits or shortbread. Add the sugar and stir while it slowly dissolves. Wash the currants and remove them from their stems. 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. 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. Cover with the sugar, add … If it doesn't flake, boil for another 4-5min then test again. And since the batch size is so small, there’s no need to bother with a boiling water bath. 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. Stir in the sugar. See our privacy policy. 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. Cook for 10 to 12 minutes, until the gooseberries have popped and the mixture has thickened enough to coat the back of your spoon. Please enter a valid address. This recipe makes about .75 litres of jam (3 1/4 c) which will keep for up to a month. Gooseberries, particularly less ripe, green ones, are high in pectin so you shouldn’t have any problems getting the jam to set. 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. 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. Required fields are marked *. Gooseberries were one of the fruits I grew up with. Heat gently, then add the remaining whole raspberries. Set the pan on the stove over medium-high heat and begin to cook. Add a drop of mild vinegar then stir everything into some gooseberry jam. 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 . Wash jars and screw bands in hot soapy water; rinse with warm water. As little as half a cup of chopped past-its-prime fruit can be made into jam. 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. Combine the prepped gooseberries, sugar, water, and lemon juice in a small saucepan. Test with … Unauthorized use and/or duplication of this material without express and written permission from this site’s author and owner is strictly prohibited. Like currants, if you’re thinking of making anything with jostaberries be warned, it’s mind numbingly tedious topping and tailing the small berries. 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. Bring to a boil, stirring often until the sugar dissolves. Here are all my best tips for making your own no-pectin jam at home: Use sugar. If you’ve never made pectin-free jam before, this Best Ever Black Currant Jam recipe is a great one to start with. To make jam with the gooseberries, we weighed them then measured out about 3/4 of their weight in white sugar. Spoon a little jam onto a chilled saucer, leave to cool then run your finger through … Technically, this is a conserve, or whole fruit jam. Remove blossom and stem ends from gooseberries. Add the zest and juice from both lemons. And since the batch size is so small, there’s no need to bother with a boiling water bath. Can also be used with savoury foods such as smoked mackerel, rich meats and curries. Cut up and remove the stones from the nectarines and place in a bowl. 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. Jam, homemade preserve, gooseberries of gooseberry jam find yourself picking up a pint of gooseberries puddings... Homemade preserve, gooseberries been cooking for a ‘ setting point has been.. 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