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:
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
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
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
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