Couperwife Posted July 12, 2009 Share Posted July 12, 2009 Ive just made some jam I picked 1.2kg of Gooseberries (and I have the scars to prove it ) stuck it in a big pan and simmered it until the fruit was soft added 1kg of sugar cooked it (on a low heat) until it was done did anyone else know the Gooseberry (green) jam was a really deep pink colour? its lovely, I had some on a bowl of easiyo yogurt (had to try it didnt I) cathy x Quote Link to comment Share on other sites More sharing options...
Ain't Nobody Here Posted July 12, 2009 Share Posted July 12, 2009 Well, that's fortuitous . I've just today been given a bag of gooseberries by a friend and was wondering what to do with them . Is that it for the recipe? Is there anything else I need to know? Quote Link to comment Share on other sites More sharing options...
Lesley Posted July 13, 2009 Share Posted July 13, 2009 Yes, gooseberry jam is a gorgeous red colour, no matter whether the gooseberries start off green or red. I always cut my gooseberries in half so I don't get whole gooseberries and jammy bits without gooseberries. I slice strawberries for the same reason.....but that's just my take on it Quote Link to comment Share on other sites More sharing options...
sjp Posted July 13, 2009 Share Posted July 13, 2009 how have you got red Gooseberry Jam? when my nan made it it was all ways a greyie green colour (the reason i still dis like it) she used to make jam nearly every week this time of year my mate down the allotment a just about gets it green or pink with the red ones Quote Link to comment Share on other sites More sharing options...
craftyhunnypie Posted July 13, 2009 Share Posted July 13, 2009 Mine last year was greeny yellow - gooseberry colour. It is dead nice though. Emma.x Quote Link to comment Share on other sites More sharing options...
Couperwife Posted July 13, 2009 Author Share Posted July 13, 2009 mine started green, but as it bubbled it got pinker and pinker - maybe its something from the seeds cathy x Quote Link to comment Share on other sites More sharing options...
Lesley Posted July 14, 2009 Share Posted July 14, 2009 Mine just always went red as it was cooked. Quote Link to comment Share on other sites More sharing options...
The Dogmother Posted July 17, 2009 Share Posted July 17, 2009 The riper the berries are, the more red it goes. Unripe berries make green jam. I have bags of them coming up from Phil's folks today, no time this weekend, will have to freeze them for later! Quote Link to comment Share on other sites More sharing options...
Old Speckled Hen Posted July 20, 2009 Share Posted July 20, 2009 Mixed with strawberries 25% Goose 75% Straws makes a wonderful jam too Quote Link to comment Share on other sites More sharing options...
Couperwife Posted July 20, 2009 Author Share Posted July 20, 2009 problem is that strawberries dont often make it out of the plot - they get eaten as soon as they are picked Quote Link to comment Share on other sites More sharing options...
Barkisland Posted July 27, 2009 Share Posted July 27, 2009 I made Gooseberry jam last night - 17 jars of the stuff - and it hasn't set. Help appreciated re what to do please. Shall I reboil it? It turned pink whilst boiling, by the way, Quote Link to comment Share on other sites More sharing options...
Couperwife Posted July 27, 2009 Author Share Posted July 27, 2009 erm I might try re-boiling it the recipe book I used said that gooseberry is full of pectin so you dont need to add any. hmmm, just a thought - mine wasnt set solid, it was still kind of gloopy, is yours like that, or is it very runny? I left mine at the gloopy stage, so I could spread it on toast easier if you want it set, you could use lemon juice (plj or from a lemon) hope this is helpful Quote Link to comment Share on other sites More sharing options...
Barkisland Posted July 29, 2009 Share Posted July 29, 2009 Thanks Couperwife. Yes, it was still runny. I've re-boiled it with some lemon juice. It has gone a very deep red like raspberry jam. I hope it will set. The taste is disappointing. It just tastes sweet - no gooseberry flavour at all, as far as I can tell. I think the gooseberries were probably over ripe. My own fault, they were ready before I went on holiday, but I didn't have time so I left them til I got back This is my first attempt at gooseberry jam, although I do make lots of other types. I thought gooseberries were supposed to set easily! Think I'll stick with raspberries & blackcurrants in future. Quote Link to comment Share on other sites More sharing options...
Lesley Posted July 29, 2009 Share Posted July 29, 2009 I used over-ripe gooseberries as well this year and it doesn't have the sharp gooseberry taste that it usually does Quote Link to comment Share on other sites More sharing options...
Barkisland Posted July 30, 2009 Share Posted July 30, 2009 Well I've had a look at it this morning and it still hasn't set, so that's that. I'm pretty sure it was because the berries were over ripe, so that's my lesson learned. Now, what to do with 15 jars of 'gloopy red fruit sauce'?? Quote Link to comment Share on other sites More sharing options...
Old Speckled Hen Posted July 30, 2009 Share Posted July 30, 2009 I'd turn this into wine. You'll have to add water at one gallon to 5lbs fruit (minus what you have already used). You should have enough sugar already. Use champagne yeast and you will have to add pectic enzyme and filter the wine at the appropriate time. Your wine should be ready by Christmas after next ( all the flavours should be rounded off nicely by then though you could try it after a year). Gooseberry wine goes brilliantly with spicy food. Quote Link to comment Share on other sites More sharing options...
Barkisland Posted July 30, 2009 Share Posted July 30, 2009 Thanks for the wine tip DA. It sounds good, but an awful faff. Think I will probably just spoon it over ice cream and into rice pudding, or use in the bottom of steamed sponge puddings. It won't be wasted. If anyone has any other bright ideas please let me know... Quote Link to comment Share on other sites More sharing options...
Blackrocksrock Posted July 31, 2009 Share Posted July 31, 2009 Put it back in the pan and add pectin and reboil it - that way you wont waste it. Quote Link to comment Share on other sites More sharing options...
Barkisland Posted July 31, 2009 Share Posted July 31, 2009 I did re-boil it Susan, with lemon juice, and it didn't set. I'm not boiling it a third time! It's very nice on a sponge pudd though Quote Link to comment Share on other sites More sharing options...
Blackrocksrock Posted July 31, 2009 Share Posted July 31, 2009 You will have loads for the winter time then - lovely puddings in your house. Quote Link to comment Share on other sites More sharing options...
chickencam Posted August 6, 2009 Share Posted August 6, 2009 We used fairly ripe ones in a couple of jams and it doesn't set as well as with young firm gooseberries. I only ever use gooseberries mixed with other fruit, I find them a bit bland on their own as are blackberries, they make a glorious colour jam that tastes of nothing Quote Link to comment Share on other sites More sharing options...
Barkisland Posted August 7, 2009 Share Posted August 7, 2009 I won't be bothering with gooseberry jam again, they're much better in a crumble. I successfully made 21lbs of blackcurrant jam earlier this week though, and - even if I do say so myself - it's perfect Quote Link to comment Share on other sites More sharing options...
