Allotments 4 All

Has anyone got a recipe for gooseberry and ginger jam please or tried making it?
We are really looking for what type of ginger and how much.
                                        Thanks
                                             gordonsveg

Never done gooseberry & ginger - like the taste of pure gooseberry too much!  ;D
When doing rhubarb & ginger I use 10% of ginger of the weight of the fruit - so if 1000g of rhubarb, then 100g of ginger. I find crystallised ginger is nice in that, chopped up finely.
So if I was going to do gooseberry & ginger, I'd cook 1000g of gooseberry and 100g of chopped crystallised ginger in about 250ml of water, simmering until the gooseberry skins were nice and soft - so you can squish them to nothing with your fingers. Most of the water would have boiled off by then. I'd then add 1000g of sugar, stir over a low heat until dissolved, bring to the boil, turn down a little and cook until the jam *curtains" when dropped off a cold ladle. Then jar.
If you want a stronger taste of ginger, you could add a walnut sized piece of root ginger when you first cook the fruit in the water, and take it out before adding the sugar. I'd take it out because root ginger needs a lot of cooking before it's soft enough to eat, and can be stringy too.

Thanks very much for your help Jennym we will give it a try. :) :)

If you don't want gooseberry jam, you could just try gooseberry chutney:

GOOSEBERRY CHUTNEY (4lb)
3lb gooseberries
8oz seedless raisins
8oz onions
½oz mustard seeds
½oz mixed spice
1 tbls ground ginger
1oz ground ginger
12oz brown sugar

Prepare gooseberries and chop onion.  Put all ingredients (except sugar) in pan and simmer 30 mins, or until fruit is tender.  Add sugar, stirring until dissolved.  Simmer for 30 mins until chutney is thick and smooth.  Pot into warm jars and cover.

valmarg

Hi Val Marg :)

Your recipe for gooseberry chutney contains 1 tbls of ground ginger and 1oz of ground ginger and no vinegar?
Is this correct?

Duke

No Duke, I've made a right mess of tryping it.  It should read:-

GOOSEBERRY CHUTNEY (4lb)
3lb gooseberries
8oz seedless raisins
8oz onions
½oz mustard seeds
½oz mixed spice
1 tbls ground ginger
1oz salt
1 pint vinegar
12oz brown sugar

Prepare gooseberries and chop onion.  Put all ingredients (except sugar) in pan and simmer 30 mins, or until fruit is tender.  Add sugar, stirring until dissolved.  Simmer for 30 mins until chutney is thick and smooth.  Pot into warm jars and cover.

Sorry for the mistake.  I think you'll get a much better chutney with the above ingredients. :-[ :-[

valmarg

Any other good recipes for goosegogs out there? I seem to have a bumper crop this year and already have jam and chutney.

just made some gooseberry cordial, anne, I got 2x 2 ltr bottles , now in the freezer, and 2 pies out of the left over fruit  ;D

I made my first gooseberry jam last week! 4 jars! (I only have a couple of gooseberry bushes). I have a couple of cups of fruit still, so I might try making a gooseberry based chutney! I would never have thought of that. The rest of the family don't like them much, the flavour is too tart for them, Fortunately I like chutney!

I made a few jars of goosegog jelly as my crowd aren't keen on bits in their jam.  Fussy family!

Hi All,

May be a stupid question but wondered if the colour makes any difference when it comes to making gooseberry jam?

I have today harvested lots of tasty red gooseberries but all the recipes for jam state green gooseberries?

Wondered if it was to do with sweetness or pectin levels or something? :/


Thanks,

Isleworth

I use both red and green gooseberries when making jam (not mixed) and the results are the same, they both seem to set really easily.

Great coincidence coming across this as I have just picked my  gooseberries and needed some ideas on what to do with them. Thanks, Think it is going to be jam for me.  :-* busy_lizzie

I've just made a raised gooseberry pie (Jane Grigson "Good Things"). And a batch of jam.

Gooseberry Fool is good (and if you freeze it, you've got Gooseberry Ice Cream!).

And OH does a wonderful recipe - pinched from the BBC website - with stewed gooseberries, caramelised oats and double cream! (Can't remember the details, but I'm sure it can be googled.)

Gooseberries are good this year - as is all fruit. They freeze well.