Wednesday, 24 June 2009

Gooseberry jam/gooseberry and elderflower jam



One of my favourite harvests of the year. I picked a very respectable 11lbs of gooseberries eysterday - my arms bear witness to this feat! There's no way around the scratches and scrapes, but the results are well worth it. There are goosberries all over the kitchen today, so I need to get on and Do Things With Gooseberries LOL
First off will be jam; it turns a beautiful shade of pinky brown, and is a lovely jam, well worth making. This is the recipe I use:

4lbs green gooseberries
5 lbs sugar
1 1/4 pints water

Simmer berries int he water slowly, cooking gently until the skins are very soft. Stir in the warmed sugar, dissolve it slowly, then bring to a fast boil and boil until setting point is reached. Test often for setting, as this jam sets quickly. Pot up in warm jars and label, etc as usual.

To add a lovley seasonal extra, tie 5 heads of elderflowers in a square of muslin and place in pan; remove as jam thickens. Gives a lovely flavour.

The rest of the gooseberries will be bottled, and some will be made into wine.

3 comments:

Eco Gites of Lenault said...

I've got blackcurrant jam on the go as I type. It's been a long time since I've had enough blackcurrants to make jam and it's one of Simon and my favourites.

Rosie x

oddny said...

I've just made goseberry and elderflower jelly which has a lovely refreshing tang to it. Jam tomorrow, it looks like being a superb year for soft fruit here.
Regards Oddny

alison young said...

any chance of you posting the gooseberry wine recipe?you've inspired me to get the demi johns out the loft and i have a glut of gooseberries!
thanks
alison