Green and Hairy Jam

12 Jul

Gooseberry Jam in Kilner Jar

When I was little I had a paperback called The Green and Hairy Joke Book, full of jokes exclusively about gooseberries. My favourite? What’s green and hairy on the inside and white and squishy on the outside? An inside out gooseberry. Ha-ha!

Gooseberry jam is so easy to do, it virtually makes itself. This is no joke, it’s because the gooseberries are naturally high in pectin which is the natural gelling agent essential for a succesful jam.

fresh goosberries

boiling gooseberries

gooseberry jam

Rude health loaf with gooseberry jam

Gooseberry Jam Recipe

Ingredients
300g topped & tailed gooseberries
300g granulated sugar
50ml water

Method
Place the gooseberries and water into a saucepan and simmer on a low heat for about 15 mins until the fruit is tender. Add the sugar and continue to cook slowly for a further 15 mins until all the sugar has dissolved. Then turn up the heat to high and rapidly boil the sugar and fruit for about another 10 minutes, maybe less. At this point, test if your jam has set (although its gooseberry, it will have set, I promise you!)

To test for a setting point have a chilled plate ready. Spoon a little jam onto the chilled plate, push the jam with a spoon or finger and if the skin wrinkles then its set. If not boil for a further 5 minutes.

Leave to sit for 10 minutes, then decant into sterilised jam jars. This quantity makes 1x 450g/1lb jar and can easily be scaled to the amount of fruit you have. Use equal quantities of fruit & sugar, with 10ml water per 60g fruit. Spread liberally on, say, your home-made Rude Health loaf and scoff quickly.

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2 Responses to “Green and Hairy Jam”

  1. Amy July 12, 2012 at 12:36 pm #

    Hey there,
    I really love your blog and so I nominated you for the Lovely Blog Award!

    Please check it out here: http://snazzybiscuits.wordpress.com/2012/07/12/blogging-awards/

    Have a lovely day,
    Amy x

Trackbacks/Pingbacks

  1. Green and Hairy cupcakes « Shoreditch Bakes - August 14, 2012

    […] to wait until next summer before you can eat them again? Once you’ve made a perfect batch of gooseberry jam, you’re one step closer to these beauties – Gooseberry and Elderflower cupcakes. The […]

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