HOMEMADE GOOSEBERRY JAM | Delicious & Flavourful
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It's a HOMEMADE GOOSEBERRY JAM exclusive!
The intention for this was to make a jam using wild blueberries but I quickly realized how hard it was to find them at my local farm stands, and they were crazy expensive to boot. Although we did end up making one glorious WILD BLUEBERRY PIE, my sights soon turned towards a more unusual offering - gooseberries. In hindsight, I couldn’t be happier because this GOOSEBERRY JAM is quite remarkable.
Here’s what makes this GOOSEBERRY JAM so fabulous:
GOOSEBERRIES - Pronounced /ˈɡuːzbɛri/, gooseberries are quite distinct in both appearance and taste. Their skin is marked by a somewhat transparent veining that makes them look like dinky watermelons. Their flesh, though sweet, has a pleasing tartness. Head HERE to learn more about them.
TOPS AND TAILS - This recipe is time-consuming, no two ways about it. Gooseberry recipes require something called “topping and tailing”, where we trim the top, the stem and also the tail, where the flower once was.
If you’re a type-A personality like me, the process of topping and tailing becomes a quest. It took close to 3 hours to trim all of the berries for this recipe, as I was relentless in removing those stems and tiny black specks from each and every one. Doing so produced a uniformly coloured and textured jam without blemishes.
WEIGHING IN - For the first time ever, I used a kitchen scale to weigh the fruit rather than simply adding the berries using liquid or dry measures. This is a much better way of determining the true volume of the fruit. I also weighed my sugar using the same method, and suggest you do the same.
FRUIT TO SUGAR RATIO - I followed Lucy’s suggestion and prepared this jam using a 3:2 ratio of fruit to sugar. Even though the quantity of sugar may seem less than what we’re accustomed to, the finished jam exceeded my expectations. It ended up being perfectly sweetened yet still allowed the flavour of the berries to shine through. It also set just right, hitting that sweet spot of firmness that can still be spread easily across a piece of toast or onto a cracker.
FLAVOUR BOOST - Topping and tailing five pints of gooseberries gives you time to think about lots of things: How many berries are in a pint? Who should I give a finished jar to? Why am I making jam on the hottest day of the year? What should I add to the pot to give the jam a bit of a flavour boost?
I think I nailed that last question with the addition of ginger and lime juice. In a way, I’m thankful for the simplicity of it all; you can’t help but marvel when something ends up tasting so phenomenal and uses only 5 ingredients.
CONSISTENCY IS KEY - The actual cooking of the jam is perhaps the most important step, and again, we’re looking for that sweet spot - the jam needs to thicken enough to set without overcooking. Thankfully, gooseberries contain high levels of pectin, so this happens in relatively short order, after a hard boil of about 25 minutes.
We recommend testing the consistency of your jam using the frozen side plate method. When you think your jam is done, add a spoonful of the jam onto a frozen plate. After about two minutes tilt the plate. If the jam stays in place, so far so good. Then push the jam gently with your finger and if the top wrinkles up, your jam is done. If not, cook for an additional 5 minutes and repeat the process.
JOY TO BEHOLD - Something absolutely amazing happened during the cooking of this jam and it truly was a joy to behold; these vibrant green berries slowly cooked down to reveal a lovely pink, then deep rose-coloured hue. In fact, I was thinking the jam looked way too dark, and it wasn’t until I started ladling it into the jars that I first saw its true colour. The colour of gooseberry jam is like no other.
FINISHING TOUCHES - As with all jam recipes, the key indicator of a successful processing is waiting for the pop - where the lids contract on the top of the jars to form a seal. All of my jars popped without incident. Once completely cooled I thought it might be nice to complete the process with a simple finishing touch to make them more attractive when I give them to family members and friends.
No need to get too fancy with this step, simply cut out rounds of brown craft paper, wrapping them around the lids and tying them using white butcher’s string.
If making homemade jam is in your wheelhouse, and if we’ve inspired you to try your hand at this rewarding endeavour, let this be the recipe you attempt.
There truly is nothing quite like homemade GOOSEBERRY JAM!
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THANKS FOR WATCHING!
Пікірлер: 47
Well, I just picked several cups of Gooseberries from my bush. Mine is one of those thorny types, so I have been scraped, pierced, and skewered. Now for the cleaning, topping, and removing the dried blossom from each fruit. I think this is most definitely a labour of love. I may have to watch this video a few times for encouragement. There is something in your smile and calm demeanour that makes me believe that this will be worth the effort. Thank you for the recipe and tips on how to go about making the jam. I’m looking forward to sampling this wonderful looking jam.
@Weekendatthecottage
3 жыл бұрын
Kevin! I just finished this year's batch. The gooseberries were way red... only a few green in the bunch so the jam is a dark, almost ruby colour... but, is it ever good! I'm thinking you will enjoy immensely - nothing quite like it! GOOD FOR YOU!
Thank you for the helpful tips!
@Weekendatthecottage
4 жыл бұрын
Thank you Terri & Peter! We were just speaking about this recipe last night - it truly is one of my favourite jams... ever. Hope you can make it - certainly worth it!
Use a pair nail clippers for topping and tailing berries
@Weekendatthecottage
14 күн бұрын
No way, you serious?! I'm kinda thinking I might stick to a sharp little knife, but, thanks for the tip, pzyke!
I’ve been making Gooseberry Jam/jelly at our cottage for years! They make the best tasting jam or jelly!
@Weekendatthecottage
4 жыл бұрын
Agreed, Denise ~ certainly something completely unique in flavour, colour, texture - a fave!!!!
My friend has a gooseberry tree in Toronto on his property and the fruit just falls to the ground each year for the birds - didn't know much about the berry or what to do with it - wonderful, informative video - thx so very much for the very detailed description about the fruit - I can now try making some jam - cheers Nick
@Weekendatthecottage
6 жыл бұрын
Thank you for this comment. So strange, we've now received similar comments... where people say the birds get to the berries before they can! I'm thinking vigilance may be the trick... but also... many of the berries I used seemed so tiny as if they weren't ripe yet. But they were... maybe that's the trick too!
I have the thorny Bush in my yard they turn purple when ripe.
@Weekendatthecottage
Жыл бұрын
You are lucky, LW! The purple-dark-crimson ones make an exceptional jam (hint!) Thanks for watching!
Delicious Gooseberry Jam My Friend, Pass the Toast Please!!!
@Weekendatthecottage
6 жыл бұрын
Oh my goodness, Ellen... it's so good I feel like we'll need an entire loaf of bread toasted... swear!!!
There was a gooseberry bush at my mother's childhood home in Illinois. She and her siblings would see how many of the sour little fruits they could stuff in their mouths without grimacing. I hope they saved some so Grandma could make jam!
@Weekendatthecottage
6 жыл бұрын
Fingers crossed there's still some berries kicking about - this recipe is stellar!
Does this come out thick enough truly, or would you recommend adding pectin?
@Weekendatthecottage
5 жыл бұрын
Hey Midwest!!! This recipe became an obsession... and I was particularly keen on NOT adding pectin. The trick is the wide, expansive pot. The jam cooked down so perfectly with enough evaporation to leave a spreadable consistency. It's quite perfect and certainly worth the effort! THANK YOU for writing in... XO
i make jam for a living thanks for the tips
@Weekendatthecottage
4 ай бұрын
Thanks, Jason - have you had gooseberry? It's certainly a fave! Thanks for watching.
@jasonclarke6983
4 ай бұрын
@@Weekendatthecottage hi yes love it and i make seedless one too just push pulp through fine sive
@Weekendatthecottage
4 ай бұрын
Where are you making jam? Is it a company?
@jasonclarke6983
4 ай бұрын
@@Weekendatthecottage hi i make it all at home 5 star rating only just getting going no website yet as only just starting enjoying doing it £3.50 12 oz jar very resonable
@Weekendatthecottage
4 ай бұрын
This is excellent - good for you!!!! Wishing you great success!!!
Hello Is it possible to use Cape gooseberries to make jam using your recipe? Many thanks
@Weekendatthecottage
3 жыл бұрын
Hi Sharon, thanks for writing in! I've never tried a jam using cape gooseberries but it should work. If you decide to go ahead, please let us know how it turns out! Good luck! XO
I wonder if you can use any other type of sugar or maybe honey? I don't like regular sugar.
@Weekendatthecottage
2 жыл бұрын
Thanks for writing in! I've never substituted anything for sugar... sorry!
How long do you leave it in the fridge?
@Weekendatthecottage
4 жыл бұрын
Hi Heather... so after the lids and rings have been added, leave them to sit for 24 hours. After that, you can open and enjoy. Only opened jars need to be refrigerated. The rest can simply be stored in a cool place, often a pantry works best, until opened.
Gooseberry jam tastes like a mixture of apples, pears and grapes
@Weekendatthecottage
3 жыл бұрын
We're all kinda crazy about it! Thanks for writing in Derk!
Your excitement is infection... I am ready to try it out!
@Weekendatthecottage
Жыл бұрын
Thanks, Kim - prepare to be amazed - it really is exceptionally amazing!!!
Why do you put water in it?
@Weekendatthecottage
4 жыл бұрын
Thanks for writing in, Judaline! It's one of those slow cook, simmer down, evaporate kind of things. We need the fruit to breakdown slowly and release natural pectin while it cooks with the sugar. The water seems to give the process stability as the jam cooked down in that large, expansive pan. More important - this jam is the stuff of legends!!! Does this help?
@corinne7126
Ай бұрын
Agree ,water bath
Dry canning is not safe why not process in water bath for 10 min
@Weekendatthecottage
Жыл бұрын
We did... thanks for watching and writing in!
She's right, we say 'gooze-bree'.
@Weekendatthecottage
2 жыл бұрын
LOL! Right? And now... I've made it my life mission... to tell everyone! Thanks for watching, MartynTD5!!!
@wasimtamboli1447
Жыл бұрын
@@Weekendatthecottage sir nightfall stop hota hai kya mujhe nightfall stop karna hai solution please sir 🥺
A few seconds in: GOOOOZZEBERRIES. 🤔Ew.
@Weekendatthecottage
Жыл бұрын
Hey Drew... thanks for watching and writing in. That's the way it's pronounced... sorry!
@Drew-C-
Жыл бұрын
@@Weekendatthecottage yep, learn something new every day! Thanks for the video! I have a few small plants. Going to see if I can make some GOOOOZZEBERRY jam!