Sunday, 4 August 2013

Gooseberry Marmalade

Picked 750g of green berries and 250g of the sweet red ones.  As we've already got gooseberry compote in the freezer it was definitely cooking time.  Mixing the two fruits together has produced a beautiful deep pink jam which is tart without setting the back of your teeth on edge, so I'm calling it marmalade instead!





(There's a 5th jar but it's in the fridge and doing sterling service as this week's breakfast)

6 comments:

  1. Yumyum. I can almost taste it from here.

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    1. Well, you could taste it here if you wanted to come over :}

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  2. We still have some gooseberries left on the bushes which have turned a lovely deep red and are very sweet.

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    1. You're right Sue, the red varieties are lovely.

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  3. I've only once tried gooseberries that were so sour I nearly turned inside out and never been game enough since. Maybe I should try again, but those jars look lovely and what a great colour. I always thought they were only green.

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    1. Shame you were put off; green gooseberries are tart and can't really be eaten unless cooked with sugar but they are delicious when done properly :}

      These bushes only went in the ground in May last year and have done really well.

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