Gooseberry & Apple Jam
User Reviews
5
Gooseberry & Apple Jam
Description
Gooseberry & Apple Jam starts by simmering apples in water to prevent browning, then adding gooseberries once the apples soften. After further simmering until the fruit skins are tender, sugar is incorporated slowly on low heat until dissolved. The mixture is then boiled to reach the jam setting point, tested by cooling a spoonful on a cold saucer until it wrinkles when pushed.
Careful timing of the boiling step ensures a proper gelatinous consistency without overcooking. Scum removal at the end clarifies the jam. Hot sterilized jars are filled immediately to preserve freshness and safety. This recipe produces about 5-6 large jars.
The jam combines apple’s pectin and gooseberry tartness, yielding a preserve with balanced sweetness and acidity, ideal for breakfast or baking uses.
Sterilize jars by washing them in hot soapy water or dishwasher, filling with boiling water, emptying, and drying in the oven at 140°C until use. Lids also require sterilization with boiling water before use.
Ingredients
- 1 Kg gooseberries trimmed, firm
- 500 g Bramley apple cooking apples, cored, peeled & chopped into roughly 1.5cm pieces
- 1.5 Kg granulated sugar
- 500 ml water
Instructions
- Start by placing 2 saucers in the freezer (for testing).
- Put the water into a large preserving sized pan and add the apples as you prepare them (to prevent browning).
- Bring pan to the boil, then turn down and simmer for 5 minutes.
- Add the gooseberries and simmer for a further 15 minutes until the skins are soft.
- On a low heat (not simmering), add the sugar and stir until dissolved.
- Bring to the boil and time for 15 minutes.
- Place a few drops of jam onto saucer and pop in the fridge for 30 seconds.
- Run a finger through the mixture and if it forms a crinkle and is jelly like it's ready.
- If the jam isn't ready carry on boiling for 2 minutes at a time a re-do the test until it is.
- Remove any scum with a spoon.
- Ladle into hot jar sterilised jars and cover with lids immediately.
- Makes about 5 - 6 large jars.
Notes
- Sterilize jars just before filling to ensure proper preservation, washing with hot soapy water or using the dishwasher, then drying in the oven at 140°C until ready.
- Lids should be sterilized separately with boiling water and left to drain before sealing jars.
User Reviews
Overall Rating
5
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