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