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You are here: Home / Preserves / Jam / Gooseberry & Apple Jam & my feature in The Sun

Gooseberry & Apple Jam & my feature in The Sun

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Gooseberry & Apple Jam - Fab Food 4 All
Today I’m sharing my Gooseberry & Apple Jam!

It’s been an exciting old time lately, first I was short listed in the MAD Blog Awards for Best Food Blog. Then last week I was featured in The Sun (a secret ambition) which came as a huge shock as I just expected a few of my tips to be used in an article!

I’ve popped it at the bottom of this post if you’re interested!

Anyway, enough about about frippery lets get onto the important stuff, my latest jam creation – Gooseberry & Apple Jam!

A couple of weeks ago my dad dropped round a large carrier bag of gooseberries that he’d been invited to pick in a local allotment after a chance encounter !

Last year he got me  Mirabelle Plums from a new neighbour so I just want to say “keep up the good work dad”!

I must say gooseberries remind me so much of my childhood as we often had them in desserts but I don’t think I ever really appreciated them at the time.

It’s only in recent years I’ve missed seeing them as they seem to have completely fallen out of fashion in the supermarkets.

Hence I hadn’t eaten a gooseberry since I was a child and had never cooked one either!

Gooseberry & Apple Jam - Fab Food 4 All

So when a glut of fruit comes to my door my first thought is always jam, after all I am “The Crazy Jam Lady” according to my daughter!

I thought a straightforward gooseberry jam would be nice but then there would be umpteen recipes for that so I shelved that idea.

I then racked my brain for what would go well with gooseberries (which from memory had quite a delicate flavour) and the obvious answer was apple.

I love adding apple to jams as it gives them such a delicate note.

I enlisted the help of my daughter (yes there was probably some bribery of going to get her favourite magazine) and she topped and tailed all the gooseberries for me.

I started her off with some small scissors which worked well on the green spike but for the bearded tufts it was easier to pinch them out and I think another time tweezers would be a good option.

Next we took it in turns stirring the jam and I gave my daughter the honour of doing the plate test which worked first time and after putting her finger through the jam she proceeded to lick the plate clean and declared the jam was delicious.

She then proceeded to say that she would be having it for breakfast the next morning, high praise indeed!

Gooseberry & Apple Jam - Fab Food 4 All

We then took it in turns to ladle the hot jam into the jars and then had to wait to try my new Gooseberry & Apple jam the following day. I was really pleased with the outcome.

The gooseberries and apple are a perfect match in this delicate pink jam (being a newbie I was amazed how a pan of green gooseberries turned pink when the sugar was added).

The jam was so good I was then torn as to which jam to enter into the local Parish Show which is this weekend.

I had planned to enter my Rhubarb and Strawberry Jam! I’ll keep you guessing for now!

I have entered the last 2 Parish shows with my Peach & Apricot Jam and last year my One Punnet Strawberry Jam and won 1st prize both times so I think it will be a very tall order to win a third time but I’ll keep you posted!

Gooseberry & Apple Jam - Fab Food 4 All

More Gooseberry Recipes

If you’d like some more gooseberry inspiration then check out these recipes:

  • Gooseberry, Apple & Mint Jelly
  • Gooseberry Frangipane Tart 
  • Vegan Gin & Gooseberry Jelly
  • Red Gooseberry Cakes
  • Gooseberry Cobbler

As my jam is both thrifty and seasonal I am entering it into Credit Crunch Munch which I run with the lovely Helen or Fuss Free Flavours. Plus Simple & in Season run by the lovely Ren Behan.

Credit Crunch Munch

simple and in season

 

 

 

 

The Sun Mrs Crunch featuring Fab Food 4 All

Gooseberry & Apple Jam with scones
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5 from 10 votes
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Gooseberry & Apple Jam

Gooseberry and Apple Jam - a delicious delicate jam perfect for using up a glut of gooseberries!
Course Snack, teatime
Cuisine British
Keyword jam, preserve
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 5 - 6 jars
Author Camilla Hawkins

Ingredients

  • 1 Kg firm gooseberries trimmed
  • 500 g Bramley 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

Sterilise jars just before making jam by washing in hot soapy water or use fresh from the dishwasher, fill with boiling water, emptying and then place in oven for 20 minutes at 140°C leaving in oven until jam is ready. Washed lids should be sterilised with boiling water and then left to drain.

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Reader Interactions

Comments

  1. Cherie De Coto

    17/09/2015 at 10:22 pm

    Thank you for giving me the recipe. Sign Cherie De Coto

    Reply
  2. Cherie De Coto

    17/09/2015 at 10:20 pm

    I love gooseberry. I have not had it in avery long time.

    Reply
  3. Cherie De Coto

    17/09/2015 at 10:19 pm

    I have not had Gooseberry in a very long time it’s very good.

    Reply
  4. Alison MacDonald

    02/09/2015 at 10:33 am

    This looks really yummy gooseberries are so underrated nowadays 🙂

    Reply
    • Camilla

      02/09/2015 at 11:25 am

      I know and I’ve only just appreciated them after many decades!

      Reply
  5. Helen @Fuss Free Flavours

    23/08/2015 at 3:22 pm

    I love gooseberries and that jam is such an amazingly pretty colour!

    Reply
    • Camilla

      23/08/2015 at 4:43 pm

      Thanks Helen, it did go a lovely pastel shade of pink:)

      Reply
  6. Maria Hackett

    18/08/2015 at 9:21 am

    ive never been a big fan of gooseberries, but this looks simply delicious. xx

    Reply
    • Camilla

      18/08/2015 at 2:04 pm

      Me neither but since trying them for the first time since childhood I love them now!

      Reply
  7. Maya Russell

    12/08/2015 at 12:41 pm

    All our gooseberries are ripe and frozen – ready to make this recipe. I notice you use unripe gooseberries but most of ours are quite sharp anyway.

    Reply
    • Camilla

      12/08/2015 at 5:02 pm

      As long as they’re not soft and squishy they’ll be fine:-)

      Reply
  8. Steven Bufton

    09/08/2015 at 10:17 pm

    I love gooseberries and this recipe looks tasty, I will have to give it a try 🙂

    Reply
    • Camilla

      09/08/2015 at 11:52 pm

      Great Steven, let me know what you think:-)

      Reply
  9. Ursula Hunt

    31/07/2015 at 1:23 pm

    This is an unusual flavour combination but I bet it is tasty

    Reply
  10. Johlene@FlavoursandFrosting

    21/07/2015 at 1:12 pm

    Love the two flavors together! Super cute labels too!! 🙂

    Reply
    • Camilla

      21/07/2015 at 3:02 pm

      Thanks, the jars and decor are all from Kilner:-)

      Reply
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