Well, I just picked several cups of Gooseberries from my bush. Mine is one of those thorny types, so I have been scraped, pierced, and skewered. Now for the cleaning, topping, and removing the dried blossom from each fruit. I think this is most definitely a labour of love. I may have to watch this video a few times for encouragement. There is something in your smile and calm demeanour that makes me believe that this will be worth the effort. Thank you for the recipe and tips on how to go about making the jam. I’m looking forward to sampling this wonderful looking jam.
Kevin! I just finished this year's batch. The gooseberries were way red... only a few green in the bunch so the jam is a dark, almost ruby colour... but, is it ever good! I'm thinking you will enjoy immensely - nothing quite like it! GOOD FOR YOU!
My friend has a gooseberry tree in Toronto on his property and the fruit just falls to the ground each year for the birds - didn't know much about the berry or what to do with it - wonderful, informative video - thx so very much for the very detailed description about the fruit - I can now try making some jam - cheers Nick
Thank you for this comment. So strange, we've now received similar comments... where people say the birds get to the berries before they can! I'm thinking vigilance may be the trick... but also... many of the berries I used seemed so tiny as if they weren't ripe yet. But they were... maybe that's the trick too!
Thank you Terri & Peter! We were just speaking about this recipe last night - it truly is one of my favourite jams... ever. Hope you can make it - certainly worth it!
There was a gooseberry bush at my mother's childhood home in Illinois. She and her siblings would see how many of the sour little fruits they could stuff in their mouths without grimacing. I hope they saved some so Grandma could make jam!
Hey Midwest!!! This recipe became an obsession... and I was particularly keen on NOT adding pectin. The trick is the wide, expansive pot. The jam cooked down so perfectly with enough evaporation to leave a spreadable consistency. It's quite perfect and certainly worth the effort! THANK YOU for writing in... XO
@@Weekendatthecottage hi i make it all at home 5 star rating only just getting going no website yet as only just starting enjoying doing it £3.50 12 oz jar very resonable
Hi Sharon, thanks for writing in! I've never tried a jam using cape gooseberries but it should work. If you decide to go ahead, please let us know how it turns out! Good luck! XO
Thanks for writing in, Judaline! It's one of those slow cook, simmer down, evaporate kind of things. We need the fruit to breakdown slowly and release natural pectin while it cooks with the sugar. The water seems to give the process stability as the jam cooked down in that large, expansive pan. More important - this jam is the stuff of legends!!! Does this help?
Hi Heather... so after the lids and rings have been added, leave them to sit for 24 hours. After that, you can open and enjoy. Only opened jars need to be refrigerated. The rest can simply be stored in a cool place, often a pantry works best, until opened.
@@Weekendatthecottage yep, learn something new every day! Thanks for the video! I have a few small plants. Going to see if I can make some GOOOOZZEBERRY jam!
