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Gooseberry Jam
You can top, tail then freeze this simple recipe for good old-fashioned gooseberry jam. Makes a delicious and unusual sweet yet sour flavour, and this jam sets remarkably well as gooseberries are full of pectin. Remember to keep everything simple and it will taste absolutely delicious.
Serves lots.
Takes about 1 hour to make.
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Ingredients
* 900g gooseberries, topped and tailed
* 900g-1kg granulated sugar
* 600ml water
Grapefruit Marmalade
Ingredients
Makes about 2.3kg (or 5 x lbs jars)
3 grapefruit
1 small lemon
1.4kg preserving sugar
Recipe
Wash and dry the grapefruits and lemon, squeeze the juice form both and reserve. Slice the peel of the grapefruit into thin strips about 5m/1/4" thick reserving all the pith, membranes and pips. Remove and reserve the lemon pips.
Tie the grapefruit pith, membranes and pips and the lemon pips into a muslin sack and reserve. Put the juice and the strips of peel into a large saucepan, add 2.5 litres of cold water and stand at room temperature for 24 hours.
Put over a medium heat, add the muslin sack and bring to the boil. Boil uncovered for one hour or until the liquid is reduced by half. Remove and discard the muslin sack. Add the sugar, stir to dissolve then boil for 20 minutes until the marmalade is set. Pour into warm sterile jars and seal. Store the grapefruit marmalade in a cool dry place ready for the next breakfast treat.
It will last up to one year.
You can top, tail then freeze this simple recipe for good old-fashioned gooseberry jam. Makes a delicious and unusual sweet yet sour flavour, and this jam sets remarkably well as gooseberries are full of pectin. Remember to keep everything simple and it will taste absolutely delicious.
Serves lots.
Takes about 1 hour to make.
Advertisement
Ingredients
* 900g gooseberries, topped and tailed
* 900g-1kg granulated sugar
* 600ml water
Grapefruit Marmalade
Ingredients
Makes about 2.3kg (or 5 x lbs jars)
3 grapefruit
1 small lemon
1.4kg preserving sugar
Recipe
Wash and dry the grapefruits and lemon, squeeze the juice form both and reserve. Slice the peel of the grapefruit into thin strips about 5m/1/4" thick reserving all the pith, membranes and pips. Remove and reserve the lemon pips.
Tie the grapefruit pith, membranes and pips and the lemon pips into a muslin sack and reserve. Put the juice and the strips of peel into a large saucepan, add 2.5 litres of cold water and stand at room temperature for 24 hours.
Put over a medium heat, add the muslin sack and bring to the boil. Boil uncovered for one hour or until the liquid is reduced by half. Remove and discard the muslin sack. Add the sugar, stir to dissolve then boil for 20 minutes until the marmalade is set. Pour into warm sterile jars and seal. Store the grapefruit marmalade in a cool dry place ready for the next breakfast treat.
It will last up to one year.
Edited by sherman on Tuesday 14th July 00:07
Edited by sherman on Tuesday 14th July 00:08
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