Gooseberry-Blueberry Jam - Kitchen Treaty:
Makes about 2 1/2 cups of jam
Ingredients:
1 pint (2 cups) red gooseberries
1 pint (2 cups) blueberries
2 cups sugar
1 tablespoon lemon juice
3 tablespoons water
1/8 teaspoon ground nutmeg (optional)
Directions:
Pick through and rinse gooseberries and blueberries, removing stems and leaves and discarding any bad berries.
Add the lemon juice and water to a medium saucepan.
Over medium heat, slowly add the sugar to the lemon and water, whisking as you go, until the sugar-water mixture is smooth. If necessary, you can add a bit more water.
Whisk in the sugar
Heat on medium until the sugar dissolves and the mixture is clear. Just don't keep heating it, because you'll end up with caramel - in this case, not good! And yes, I've done it.
Boil the sugar
Add the gooseberries, and cook (keeping the heat at medium) for about 3 minutes.
Your gooseberries are cooked
Stir in the blueberries (and the nutmeg, if using).
Stir in the blueberries
Bring the mixture to a boil, and allow to boil for about 5 - 10 minutes until thickened.
The jam is cooking
Tip: How do you tell it's the right consistency? Do the spoon text. Dip a cold metal spoon into the mixture, and pull it out sideways. If the mixture drips off in one stream, it's not ready. When the mixture drips off in two drips, it's close. Then the two drips begin to form a sheet, it's ready! Keep in mind it'll keep thickening up after it cools.
Allow to cool a bit, then pour into jars and process in a hot water bath for 10 minutes (thorough instructions here from the Virginia Cooperative Extension). Or if you want to eat it right away, it should keep in the fridge for about a month.
And
Gooseberry Ginger Jam « Doris and Jilly Cook:
And more:
- Gooseberry and Bay Leaf Preserve Recipe by Madalene Bonvini-Hamel Founder of the British Larder – The British Larder:
- The Hazel Bloom: Gooseberry-Blueberry Jam
'via Blog this'
Makes about 2 1/2 cups of jam
Ingredients:
1 pint (2 cups) red gooseberries
1 pint (2 cups) blueberries
2 cups sugar
1 tablespoon lemon juice
3 tablespoons water
1/8 teaspoon ground nutmeg (optional)
Directions:
Pick through and rinse gooseberries and blueberries, removing stems and leaves and discarding any bad berries.
Add the lemon juice and water to a medium saucepan.
Over medium heat, slowly add the sugar to the lemon and water, whisking as you go, until the sugar-water mixture is smooth. If necessary, you can add a bit more water.
Whisk in the sugar
Heat on medium until the sugar dissolves and the mixture is clear. Just don't keep heating it, because you'll end up with caramel - in this case, not good! And yes, I've done it.
Boil the sugar
Add the gooseberries, and cook (keeping the heat at medium) for about 3 minutes.
Your gooseberries are cooked
Stir in the blueberries (and the nutmeg, if using).
Stir in the blueberries
Bring the mixture to a boil, and allow to boil for about 5 - 10 minutes until thickened.
The jam is cooking
Tip: How do you tell it's the right consistency? Do the spoon text. Dip a cold metal spoon into the mixture, and pull it out sideways. If the mixture drips off in one stream, it's not ready. When the mixture drips off in two drips, it's close. Then the two drips begin to form a sheet, it's ready! Keep in mind it'll keep thickening up after it cools.
Allow to cool a bit, then pour into jars and process in a hot water bath for 10 minutes (thorough instructions here from the Virginia Cooperative Extension). Or if you want to eat it right away, it should keep in the fridge for about a month.
And
Gooseberry Ginger Jam « Doris and Jilly Cook:
And more:
- Gooseberry and Bay Leaf Preserve Recipe by Madalene Bonvini-Hamel Founder of the British Larder – The British Larder:
- The Hazel Bloom: Gooseberry-Blueberry Jam
'via Blog this'
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