A space for recipes

My mother-in-law is very partial to gooseberry jam, so I made a couple of pots, using gooseberries I had in the freezer.  We dont eat a lot of jam now but when I do make it, I always refer to Margueritte Pattens little book, "Dear Diary" written for Womans Own (anyone remember that?)  I picked it up in a second hand book shop about 25 years ago and it is rather the worse for wear.

The recipes are laid out month by month.  I have made some other recipes from the book but it is the jam and chutney recipes which I return to again and again.  They are very simple and work every time.

Gooseberry Jam

Makes 750g - 1kg (just over 2lb) jam

450g (1lb) gooseberries
4tbsp water with ripe fruit or 300ml (1/2 pint) water with under-ripe fruit
450g (1lb) sugar with ripe fruit or 550g (1 1/4lb) sugar with under-ripe fruit

Wash, then top and tail the gooseberries and simmer with the water until tender. Add the sugar, stir until dissolved; then boil rapidly until setting point is reached.

Im entering this jam for October Tea Time Treats the challenge created by Karen at Lavender and Lovage and Kate at What Kate Baked.  Please note:  my jam is for home consumption, which is why I am able to re-use my jam jars and lids.

Blackcurrants have come to be regarded as a superfood. They are very high in vitamin C, as well as being a good source of potassium, iron and pantothenic acid (vitamin B5). They are also very tasty.

When I was growing up, my grandmothers house was surrounded by a hedge of blackcurrant bushes. I loved being able to go out into the garden and pick the ripe berries off the branches and pop them straight into my mouth.

1 kg blackcurrants
100-200 ml water
500-600 g sugar

Rinse the berries under cold running water and drain well. Put in a cooking pot and bring to the boil. Cook for about 5 minutes, or until the berries burst, stirring occasionally. Remove from the heat and stir in the sugar until melted.

Pour into sterilised jars, filling them completely and closing them while the jam is hot. Should keep for a year, but if you want to make sure, add a preservative.