Gooseberry Orange Jam. Gooseberry Jam With Carrot.

Gooseberry Orange Jam | From A Cabin Up North:

800 gr Gooseberries
Juice & Zest of 2 oranges
400 gr Sugar
Canning Jars
How to:
1. Wash the gooseberries, remove stems and crowns and heat.
Add the orange juice and zest and boil.
Add sugar. Stir with a wooden spoon.
Get it up to a rolling boil for about 20 minutes.
So...without water but little sugar stored in the refrigerator or eat immediately!
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recipe-2
Red Gooseberry and Orange Jam
800 gr ripe red gooseberries
400 gr orange
170 gr raisins
400 gr sugar

Top and tail the gooseberries. Put them in a pot with the thinly pared and
finely shredded orange peel and the chopped pulp. Cook the fruit until
nearly tender; add the raisins and the sugar, and boil - not too fast - for
15 minutes or longer (or until the setting point is reached.) Pot and
seal while still hot.

This jam is nicest made with ripe red gooseberries, but yellow ones can be
used if they are not too ripe.
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Gooseberry Jam With Carrot

500 grams of nice & crisp organic carrots, peeled & coarsely grated
500 grams of red gooseberries, topped & tailed
300 grams of sugar

Put grated carrots and cleaned gooseberries in a large saucepan and add a tiny drop of water (couple of spoonfuls will do). Bring slowly to the boil, releasing juices from carrots and gooseberries, and simmer on a low heat for 30 minutes. Stir regularly to avoid sticking.
Add sugar, simmer for another 15 minutes.
Let stand, covered, for 24 hours.* Bring to the boil again, simmer for 5-10 minutes and then pour into hot sterilised jars.
Keep in a cool place.

Yields 2-3 small jars.

* You can also pour the jam into jars straight away. I find the jam sets slightly better (thicker) when you let it stand and then reheat.

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