My mother-in-law is very partial to gooseberry jam, so I made a couple of pots, using gooseberries I had in the freezer. We don't eat a lot of jam now but when I do make it, I always refer to Margueritte Patten's little book,
"Dear Diary" written for 'Woman's Own' (anyone remember that?) I picked it up in a second hand book shop about 25 years ago and it is rather the worse for wear.
The recipes are laid out month by month. I have made some other recipes from the book but it is the jam and chutney recipes which I return to again and again. They are very simple and work every time.
Gooseberry Jam
Makes 750g - 1kg (just over 2lb) jam
450g (1lb) gooseberries
4tbsp water with ripe fruit or 300ml (1/2 pint) water with under-ripe fruit
450g (1lb) sugar with ripe fruit or 550g (1 1/4lb) sugar with under-ripe fruit
Wash, then top and tail the gooseberries and simmer with the water until tender. Add the sugar, stir until dissolved; then boil rapidly until setting point is reached.
I'm entering this jam for
October Tea Time Treats the challenge created by Karen at
Lavender and Lovage and Kate at
What Kate Baked.
Please note: my jam is for home consumption, which is why I am able to re-use my jam jars and lids.
I'm also adding this recipe to
Inheritance Recipes run by Solange at
Pebble Soup and Margot at
Coffee and Vanilla. The theme is Cool or Summer Recipes and this is definitely a summer recipe.
I love gooseberry jam and I am always amazed how it turns out pink! What a great entry for Tea Time Treats and I know I would love some of that in a slice of toast! Thanks Janice! Karen
ReplyDeleteI hated gooseberry jam as a child. I don't know whether it's still the case, because a lot of things have changed over time. I haven't tried it, though, for quite a long long time. So, maybe ...!?
ReplyDeleteLooks a great little book. I've never come across Gooseberry Jam before but now I am intrigued, shall keep my eyes peeled.
ReplyDeleteOooh, I love gooseberry jam - it's one of the ones we always used to make when I was younger and we grew them. Delicious, and it's so hard to get hold of gooseberries.
ReplyDeleteIt's such a beautiful colour Janice. I haven't had gooseberry jam in years, but it was always my favourite. We planted a load of gooseberries last year, so I'm keeping my fingers crossed that one day I will have enough to make jam.
ReplyDeleteGooseberry!!! I had to translate it with google translator, because I didn't know the correct Italian word for it! :-) My Grandmother used to have a small plant in her garden, and when I was a child I used to pick it up, but didn't like the flavour! it's a pity, now that I'd like to use it or to eat it we no more have that little plant! Here in my area it's also difficult to find it to vegetable shops!
ReplyDeleteThanx for sharing your jam recipes, in case I could find it, I really would like to try it!
Simona
Well I never knew gooseberry jam turned pink!! My fact of the day! Thank you for entering such a lovely jam into TTT this month xx
ReplyDeleteYou haven't specified what kind of sugar you have to add. Can I simply add sugarfree pills to it if I have to serve this gooseberry jam to a diabetic patient? Waiting for the response. Thank you for sharing this amazing recipe.
ReplyDeleteThank you for your kind comments. I have never made sugar free jam but the following link will give you some idea of how to adapt recipes. http://lowcarbdiets.about.com/od/cooking/a/sugarfreejam.htm The sugar I use is granulated cane sugar.
ReplyDeleteOh, that looks delicious!! I'm a big fan of gooseberries... remind me of childhood and my grandfather's garden. Thank you for submitting it to our Inheritance Recipes :)
ReplyDeleteI am off sourcing gooseberries, thank you for bringing this lovely recipe to #InheritanceRecipes
ReplyDelete