6 ways to preserve gooseberries (1919).

6 ways to preserve gooseberries (1919) - Click Americana
-melt six pounds (2.722kg:3=0.907) of sugar
- in a quart - 1L:3=0.400ml of red currant juice,
let boil for five minutes and add
- eight pounds (3.628 kg:3= 1.200) of washed and steamed gooseberries.
Cook for 40 Minutes, skim well and set aside until the next morning.
Skim the berries out into jelly glasses, boil down the syrup until very thick, and pour over the fruit.
Cover with paraffin when cold.

1. To every 450g prepared fruit use 300ml water.
The riper the fruit, the less water you will need.
Put the fruit and water into a large, heavy-based saucepan.
Bring to the boil, then simmer gently until the skins are soft – they will not soften after the sugar has been added.

2. Use 450g-550g granulated sugar per 450g of fruit – use the larger amount for under-ripe fruit.
Add the sugar and stir over a low heat until it has dissolved completely.
If you boil the jam before it has dissolved, it may crystallise during storage.
Bring the jam to a rapid but steady boil and boil until it reaches a temperature of between 105°C and 110°C.

- setting point: It should happen after about 15 minutes or so of boiling, and your jam should by now have become slightly more viscous and clear.

- Cover the surface of the jam with waxed discs, wax-side down, and either quickly cover each jar with a dampened round of cellophane and rubber band or leave to go cold before covering with cellophane or a screw-top lid.
Sealing the jars well will prevent the build up of condensation under the lid, which could lead to mould.

A Jam Fit for a Queen.

A Jam Fit for a Queen Bar-le-duc jelly.
Bar-le-duc jelly - Wikipedia, the free encyclopedia
Currants (white currants or red currants).

6 ways to preserve gooseberries (1919) - Click Americana
Gooseberry preserves (Bar-le-duc).
Although slightly troublesome to make these are quite equal to the expensive product sold as bar-le-duc.
Select large, perfect gooseberries.
Make a tiny opening in the side of each one.
Then with a needle, remove the seeds one by one, taking pains to preserve the shape of the fruit.
Weigh the prepared berries, allow an equal amount of strained honey, and when the latter is hot, put in the berries and simmer for four minutes.
Skim out the fruit, place in tiny jelly glasses and boil down the honey syrup until very thick.
Pour this over the fruit and seal when cold with paraffin.

Gooseberry and Mint Jelly.

Allotment: From Plan to Plot to Platter: Search results for gooseberries
Gooseberries make a satisfyingly sharp jelly especially if used while slightly unripe
900 gms / 2lbs gooseberries

600ml/1 pint water
Sugar ( see method)
Large bunch of mint
½ litre [1 pint] washed, dried and finely chopped mint leaves
Method
1. Wash the gooseberries and remove leaves or pieces of twig - it isn’t necessary to top and tail them.
2. Put in a pan with the water and the large bunch of mint (use a large pan, like a preserving pan if you have).
3. Bring to the boil then simmer gently until the fruit is soft, approx 10 minutes.
Use a wooden spoon to crush the fruit occasionally as it cooks, a little more water may be added if necessary.
4. Strain the fruit through a jelly bag or muslin bag – leave overnight.
Do not squeeze the bag or the jelly will be cloudy.

5. Measure the juice and add 450g/1 lb sugar to each 600ml/1 pint juice
6. Put the juice into a clean large saucepan or preserving pan, add the sugar and heat gently, stirring to ensure all the sugar has dissolved, then bring to a rolling boil and boil rapidly until setting point is reached.
7. Skim and put into pots. Allow it to cool slightly, then add the chopped mint and stir a little to encourage the mint to mix evenly through the jelly. [If you add the mint immediately it will stay on the surface of the jelly].
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Two sorts of jelly:
- Gooseberry and Mint

For the first I cooked the smallest fruits - sorted from the jam session - down with a little water and a few mint sprigs, dripped through a jelly bag overnight, then measured the liquid the next day.
I added an equal amount of sugar, stirred to dissolve then boiled to a set.
I had a couple of handfuls of mint leaves, finely chopped, which I threw in once the jelly was ready to be potted.
This keeps the colour of the herb and stops it going too dark, it doesn't need cooking as such.
Remember to wait a little while before potting - around 15 minutes - to prevent all of the mint rising to the top of the jar.
A fantastic flavour with roast meats or oily fish.
Or try using it, warmed to melt it a little, brushed over a fresh tomato tart to glaze a Summer lunch favourite.
————— *** -----------
- Gooseberry and Elderflower.
This recipe is using 1.5 kg prepared fruit.

I started by rinsing the fruit and packing it into the washed jars - it is best to prick each fruit to stop them collapsing when cooked.
Its a bit painstaking but I found if I used my small sharp knife to spear each fruit out of the colander to transfer it to the jar - makes the job less tedious.
The rubber seals from the jars should be put into a heatproof jug and pour over boiling water.

In a big pan put
- 454g soft brown or demerera sugar,
- 110g cornflour,
- 1 tsp salt and
- vanilla pod
and stir together to mix.

Gradually add 1.5 litres cold water and stir until smooth.
Gradually heat up to the boil, stirring continuously.
Once thickened pour over the fruit in the jar.
Tap the jars gently on the work surface to remove air bubbles or run a knife around the jar sides if this is easier.
Tuck a couple of halves of vanilla pod down the sides of each jar, and leave a gap of about 3 cm at the top and replace the rubber seals to the lids.

Clip the jars down and place in a pan on a cloth, covering the jars with cold water.
Turn on the heat, bring to the boil, and maintain a simmer for 20 minutes.
Lift the jars out with jar tongs and leave to cool overnight.
Next day, release the clips to make sure the seals are sealed properly.

You can now squirrel the jars away all ready for some Winter crumbles. ( I liked the look of this so much I made a second batch.)

White currant and gooseberry jam.

White currant and gooseberry jam (I call this the champagne of jams).
Cover equal quantities of whitecurrants and green gooseberries with water plus an extra inch in the pan, bring to boil and then turn heat right down and simmer until skins are soft enough to rub away when tested between thumb and finger.
Weigh the mix.
Add equal weight of sugar, heat and stir to dissolve, then bring up to rolling boil, turn down the heat to about midway and cook until the jam curtains with a jagged drip when dripped from a cool ladle.
Then jar.

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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Strawberry and gooseberry jam.

River Cottage - River Cottage Community Recipes:
Strawberry and gooseberry jam

Makes 5-6 x 340g jars
Ingredients
150-200g gooseberries, topped and tailed
1kg strawberries, hulled, large ones halved
750-1kg jam sugar with added pectin (the more sugar you use, the firmer the set of the jam)
15-20g unsalted butter (optional)

unsalted butter, jam sugar, Gooseberries, Strawberries
Directions
Put the gooseberries in a saucepan with 100ml water.
Place on a low heat and cook gently until the gooseberries are tender but still holding their shape.
This should take 6-7 minutes, depending on their size and maturity. Meanwhile, place the strawberries in a roomy, heavy-based pan or a preserving pan.
The fruit should be no more than a third of the way up the pan to allow for a rapid rise when a rolling boil is reached.
When the gooseberries are cooked, add to the strawberries. Put the preserving pan on a gentle heat and add the sugar.
Heat gently, stirring, until the sugar has fully dissolved. Then increase the heat and bring the pan to a full rolling boil (i.e. when the surface is covered with a mass of foamy bubbles). Boil for 8-9 minutes, without stirring too much, until setting point is reached.
To check for setting point, drop a little jam onto a cold saucer, allow to cool for a minute then push gently with your fingertip. If the jam crinkles, setting point has been reached.
Remove the jam from the heat and, if the surface is scummy, add a knob of butter and keep stirring until the scum has dissolved.
Pot into warm, sterilised jars and seal immediately.
Label when cold.
Unopened and stored in a cool, dry place, the jam will keep for up to a year. Once opened, keep in the fridge or a cool larder and use within a few weeks.
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Alice’s Gooseberry Jam recipe is from the earliest collection of celebrity recipes I know; “Celebrated Actor Folks’ Cookeries: A Collection Of The Favorite Foods of Famous Players” from 1916.  Here it is:
Stew fruit in a kettle of water, press through coarse sieve, return to kettle and add three-quarters of a pound of sugar to each pound of fruit, after it is pulped.  Boil three-quarters of an hour and pour into jars and seal carefully.


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Gooseberry-Blueberry Jam.

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)

Summer preserve.

- Gooseberry curd
- Fresh Strawberries with Balsamic Vinegar and Basil
- Rhubarb, apricot and ginger chutney
- Lemon and mint cordial
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Gooseberry curd
This is a little more subtle and complex than a pure lemon curd, with the floral flavour of the gooseberries dancing on the tastebuds. There's nothing better on a scone or hot breakfast pancakes. Makes about five small (250-300ml) jars.

500g gooseberries
100ml lemon juice
125g unsalted butter
450g granulated sugar
200ml strained beaten egg (around 4-5 large eggs)