Elderflower and Gooseberry jam
I haven't seen any gooseberries to buy yet probably been looking in the wrong place but now I have my elderflowers I thought I would drag some goosegogs out of the freezer and have a bash at this one in the jam machine.
Ingredients
1.5 kg/3 lb gooseberries
1.2litres/2 pints water
6 large elderflower heads tied in a muslin bag
2kg/4lb sugar
Method
Ingredients
1.5 kg/3 lb gooseberries
1.2litres/2 pints water
6 large elderflower heads tied in a muslin bag
2kg/4lb sugar
Method
- Put the gooseberries into a preserving pan. Add the water and bag of elderflowers, bring to simmering point then simmer for 30 minutes. Remove the muslin bag. Stir in the sugar until it has dissolved. Bring tot he boil and boil rapidly for about 10 minutes until the temperature reaches 104 degrees C/220 degrees F or until the surface of a little of the jam when dropped onto a cold plate and left to cool a little wrinkles when pushed lightly.
- Pour the jam into sterlised jars and wipe the rims with a hot damp cloth and cover the surface of the jam with waxed discs, waxed side down making sure they lie flat. Cover the tops of the jars immediately with dampened cellophane and secure with string. Or use screw top jam lids. Label and store in a cool dark dry place.
Trish, Have you got a reipe for red currant JAM not jelly.
ReplyDeleteAnne.
xxx
Have been 'lurking' on your blog for a while and love the recipes you post - really glad to see this as I have goosegogs in the freezer from last year and didn't know whether they would still be any good for jam or wine? Do you use normal granulated sugar or jam sugar?
ReplyDeleteBest wishes
Jane (Little clanger)
Hi Jane welcome,"lurking" is a nice pasttime! I have done plenty of that in my time. I am glad you like the recipes they are ones that I have found work or ones that I want to have a go at and if they don't work I don't do them again. But sometimes talking about a recipe inspires others to have a go and expand their repertoires so its a win win situation.
ReplyDeleteFruit kept in the freezer can be turned into jame or wine or in spirits i.e. vodka, gin, brandy or whisky.What I tend to do is turf the freezer out and give it a good clean but before that I start using whats in there up so that can replenish with new items in season. Sometimes with the best will in the world you cannot eat bags and bags of this or that so I try and use it up without wasting it.
I always tend to put stuff down in the freezer for Christmas as well. Also sometimes when there is a lot of fruit about to harvest you don't always have the time to turn it into a jam or whatever. I then bung fresh produce in the freezer as the new season for that fruit or vegetable is in season to use up later on that way you get the best out of your time and ingredients.
I have found since I have the jam pan that I can get just as good a result with ordinary sugar rather than the specialist preserve sugar. However these sugars do have their place as if you are not careful by the traditional method you can overcook the fruit because of the lack of pectin. Also if there is too much pectin or fruit has a natural quantity of this it doesn't take as long to set but if overcooked can go rubbery. I predominantly use ordinary sugar as it is cheaper but if you are not used to making jam it might be safer to use the right jam or preserve sugar, At the end of the day it is down to personal choice and whether or not you are used to making jam.
Tricia aka pattypan