I love what Hub Pages has to say about these amazing little fruits. Gooseberries and gooseberry jam are totally neato in my book. Check it out, folks:
“Gooseberries, those adorable hairy green fruits that look like grape-sized, opaque watermelons and taste like a sour cross between kiwi and strawberries, are related to currants and have a very short season, so take advantage of them when you have the chance.”
Did ya catch that? Gooseberries have a very short season so find them, harvest them, and make them into jam so that you may enjoy their amazing flavor all year long. I may even try making other yummy thigns with the gooseberries that I found such as pies and tarts. Delish!
Ingredients
One cup gooseberries, topped and tailed (top and bottom removed)
One cup Domino sugar
2 tablespoons acidic juice (lemon or orange)
1/4 cup water (or a small amount of apple juice)
Directions
Add the berries, Domino sugar, and acidic juice to a medium saucepan. If you prefer a looser jam, add a small amount of water or apple juice. The jam will be extremely thick and sticky if you do not add the extra liquid.
Bring the mixture to a hard boil over high heat. This will take about six to seven minutes.
Simmer over low heat for about 10 minutes, until the skins of the berries break and the fruit becomes soft, stirring occasionally.
While cooking, gently press the berries against the side of the pot with a large spoon if you prefer a less lumpy jam.
Once finished cooking, remove from the stove and allow to cool. The high level of pectin will jell the mixture within about 30 minutes, especially if you decide to cool it off in the fridge.
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Quick Tip: When picking gooseberries, be careful! They grow on a spiny bush on which you can easily scrape your hands and arms. Wear gardening gloves and protect yourself!
Thank you to Hubs Pages for this fascinating recipe.
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