Tag Archives: gooseberry

Gooseberry Jelly

Gooseberry Jelly
Author: 
Recipe type: Jelly
Cuisine: British
 
Ingredients
  • gooseberries
  • water
  • sugar
Instructions
  1. Wash the gooseberries but do not top and tail them.
  2. Place the gooseberries in a preserving pan with just enough water to cover them.
  3. Heat the pan and simmer until the fruit is soft and tender.
  4. Pour the entire mixture into a jelly bag and hang it over a large bowl.
  5. Leave the bag to drip over night.
  6. Take the dried pulp, place it back in the preserving pan with enough water to cover it.
  7. Simmer the pulp and water for an hour, stirring occasionally.
  8. Strain the pulp through the jelly bag again, allowing the two lots of juice to mix.
  9. Weigh the juice and add 450g (1lb) of sugar to every 600ml (1pint) of juice.
  10. Heat the juice and sugar, stirring to make sure the sugar dissolves.
  11. Bring the mixture to the boil and keep it boiling until it sets when tested.
  12. Skim if necessary.
  13. Pour into prepared jars and seal.
 

Gooseberry Jam II

Gooseberry Jam II
Author: 
Recipe type: Jam
Cuisine: British
 
Ingredients
  • 1.25kg ((2lb 12oz) green gooseberries
  • 500 ml (18fl oz) water
  • 1.5 kg (3lb 2oz) sugar
Instructions
  1. Use green gooseberries which are still firm to touch.
  2. Top and tail, then wash the fruit.
  3. Place in a preserving pan with the water.
  4. Simmer gently until the fruit is soft. This may take half an hour
  5. Add the sugar and stir over low heat until dissolved.
  6. Bring to the boil and boil rapidly until setting point is reached.
  7. Remove from the heat, skim, pour into preheated jars, cover and seal whilst still hot.
 

Gooseberry Jam

Gooseberry Jam
Author: 
 
Ingredients
  • 2.7kg (6 lb) gooseberries
  • 850ml (1½ pints) of water
  • 3.2kg (7 lb) of sugar
Instructions
  1. Wash and clean the berries, removing stalks and snuffs, but leaving the hairs on the fruits.
  2. Place the clean berries in a preserving pan with the water and bring to the boil.
  3. Simmer until the fruit is tender and falling apart. The quantity of water should be much reduced by now.
  4. Add the sugar and stir until it is all dissolved.
  5. Boil firmly until the jam will set when tested.
  6. Skim off any scum and debris whilst the jam is boiling.
  7. Pour into prepared jars and seal.
 

Gooseberry Curd

Gooseberry Curd
Author: 
Recipe type: Curd
Cuisine: British
 
Ingredients
  • 700g (1½lb) green gooseberries
  • 300ml (½ pint) Water
  • 110g (4oz) Butter, cut in small pieces
  • 340g (12oz) Sugar
  • 3 large eggs, lightly beaten
Instructions
  1. Top and tail gooseberries.
  2. Place the gooseberries into a heavy bottomed saucepan with enough water to just cover, bring to the boil and simmer until tender.
  3. Use a blender or liquidizer to produce a puree.
  4. Push gooseberries through sieve, making sure to scrape puree from underside of sieve.
  5. Place the puree into a double boiler (a bowl placed over a saucepan of boiling water).
  6. Add the sugar and butter, then cook over a low heat until the sugar is fully dissolved.
  7. Remove from the heat and blend with the beaten eggs.
  8. Return to the low heat, whisking continuously, and cook until the curd will coat the back of a spoon.
  9. Pour into prepared jars and seal as for jam.
 

Gooseberry and Strawberry Jelly

Gooseberry and Strawberry Jelly
Author: 
Recipe type: Jelly
Cuisine: British
 
Ingredients
  • 1kg (2lb 3oz) gooseberries
  • 1kg (2lb 3oz) strawberries
  • 150ml (1/4 pint) water
  • sugar: 500g (1lb 2oz) for every 600ml (1 pint) of juice
Instructions
  1. Top and tail the gooseberries.
  2. Place all the fruit and the water in a preserving pan and cook slowly for about an hour.
  3. Transfer the pan contents to a fine muslin bag and allow to drip over a container.
  4. Leave for about an hour or until juice no longer drips from the bag. DO NOT squeeze the bag - this will force pulp through and produce a cloudy liquid.
  5. Measure the juice collected and place it in a clean preserving pan.
  6. Bring the juice to the boil.
  7. Add 500g (1lb 2oz) of sugar for every 600ml (1 pint) of juice.
  8. Keep on a medium heat and stir well until all the sugar has dissolved.
  9. Bring to a brisk boil and keep it there for about 10 minutes or until setting point is reached.
  10. Transfer to warmed and sterile jars, and seal well.
 

Gooseberry and Strawberry Jam

Gooseberry and Strawberry Jam
Author: 
Recipe type: Jam
Cuisine: British
 
Ingredients
  • 700g (1.5 lb) gooseberries
  • 700g (1.5 lb) strawberries
  • 150ml (1/4 pint) of water
  • 1.4kg (3 lb) of sugar
Instructions
  1. Clean the berries to remove stalks and dirt
  2. Place in a preserving pan with the water.
  3. Simmer gently until the fruit is soft. This may take half an hour
  4. Add the sugar and stir over low heat until dissolved.
  5. Bring to the boil and boil rapidly until setting point is reached.
  6. Remove from the heat, skim, pour into preheated jars, cover and seal whilst still hot.
 

Gooseberry and Raspberry Jam

Gooseberry and Raspberry Jam
Author: 
Recipe type: Jam
Cuisine: British
 
Ingredients
  • 700g (1.5 lb) gooseberries
  • 700g (1.5 lb) raspberries
  • 150ml (1/4 pint) of water
  • 1.4kg (3 lb) of sugar
Instructions
  1. Clean the berries to remove stalks and dirt
  2. Place in a preserving pan with the water.
  3. Simmer gently until the fruit is soft. This may take half an hour.
  4. Add the sugar and stir over low heat until dissolved.
  5. Bring to the boil and boil rapidly until setting point is reached.
  6. Remove from the heat, skim, pour into preheated jars, cover and seal whilst still hot.
 

Gooseberry and Loganberry Jam

Gooseberry and Loganberry Jam
Author: 
 
Ingredients
  • 700g (1.5 lb) gooseberries
  • 700g (1.5 lb) loganberries
  • 150ml (1/4 pint) water
  • 1.4kg (3 lb) sugar
Instructions
  1. Clean the berries to remove stalks and dirt
  2. Place in a preserving pan with the water.
  3. Simmer gently until the fruit is soft. This may take half an hour
  4. Add the sugar and stir over low heat until dissolved.
  5. Bring to the boil and boil rapidly until setting point is reached.
  6. Remove from the heat, skim, pour into preheated jars, cover and seal whilst still hot.
 

Gooseberry and Elderflower Jam

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Gooseberry and Elderflower Jam
Author: 
Recipe type: Jam
Cuisine: British
 
Ingredients
  • 1.5kg (3lb 5oz) gooseberries
  • 1.5kg (3lb 5oz) sugar
  • 500ml (18fl oz) water
  • 10 to 20 elderflower heads
Instructions
  1. Remove stalks and flower heads from the gooseberries.
  2. Place the berries and the water in a preserving pan and heat gently until they are mushy and the juice is flowing.
  3. Shake the elderflower heads to remove insects and dirt.
  4. Place the flower heads in a muslin bag
  5. Add the sugar and the muslin bag to the preserving pan, and stir.
  6. Bring to the boil, stirring constantly until all the sugar has been dissolved.
  7. When setting point is reached, remove the muslin bag and place it in hot water (stops the jam setting on it and makes cleaning it much easier)
  8. Transfer the jam to prepared jars that are sterile and warm.
Notes
Gooseberry jam often goes pink when you cook it; cook it in a copper pan if you want it to stay green.
 

Gooseberry and Cherry Jam

Gooseberry and Cherry Jam
Author: 
 
Ingredients
  • 1kg (2lb 3oz) gooseberries
  • 500g (1lb 2oz) cherries (weighed AFTER the stones have been removed)
  • 500ml (18 fl oz) water
  • 1.5kg (3lb 5oz) sugar
Instructions
  1. Clean the berries to remove stalks and dirt
  2. Place in a preserving pan with the water.
  3. Simmer gently until the fruit is soft. This may take half an hour
  4. Add the sugar and stir over low heat until dissolved.
  5. Bring to the boil and boil rapidly until setting point is reached.
  6. Remove from the heat, skim, pour into preheated jars, cover and seal whilst still hot.