How To Make Gooseberry Jelly
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Julie stops by Nana Murphy’s house to pick the gooseberries and make this sweet / tart jelly.
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Traditional Newfoundland Gooseberry Jelly - Bonita's Kitchen
Welcome to Bonita's Kitchen! Today we will be making Gooseberry Jelly, made with season gooseberries and they were picked on Bell Island, Newfoundland
Gooseberries fresh or frozen
Water (TO COVER TOP OF GOOSEBERRIES).
Granulated sugar ( 1 cup to every 1 cup of juice )
-Wash gooseberries and remove any unsound berries but don’t remove top or tail on berry.
-You will need a large boiler, pour gooseberries in and top with water a little over berries.
-Let boil on medium to high heat until gooseberries are stewed and pulpy, turn heat to low and simmer for 10 minutes.
-In a large bowl with strainer add three layers of cheese cloth or jelly bag, then pour all gooseberries and juice in to bag and tie together.
-Let gooseberries drain overnight to release all juice and pectin, put cheesecloth in strainer to keep up from liquid.
-You will need a large saucepan, measure juice and add to pan, to every one cup of juice you will add one cup of granulated sugar.
-Before adding sugar warm in the oven for 20 minutes on 170º then start the boil on your juice and add sugar.
-Bring to a boil and boil rapidly until jelly sets when tested.
-Bottle jelly, following proper sterilization processors.
-You will need a small bowl and put in the fridge to cool, maybe over night.
-Spoon up some gooseberry juice and put the spoon in the bowl and let set.
-If the juice turns to a soft jelly you know the juice with set in jars.
Sterilizing and Canning Procedures
1. Start by getting a large boiler and filling in about quarter full of water.
2. Then starting the water to a boil and placing your Mason jars inside then cover.
3. After let the pot boil for about 15-20 then remove your bottles and place them on paper towels or a cloth.
1. After your food items are cooked and ready to bottle, scoop hot liquid and put inside your Mason jars.
2. Continue doing this until all bottles are complete and leaving 1/2 inch on top.
3. Clean around the top of your bottles removing any food of rims.
4. Then place caps and lids on your jars and tighten.
5. Then place your jars back in hot water bath and start the boil for another 5 minutes with the cover on boiler.
I apologize in advance if anything in this video is not clear or miss read, please follow my recipe when making this dish.
Thank you for watching Bonita's Kitchen, and don't forget to subscribe for more Traditional Newfoundland Recipes and Cooking!
How to make gooseberry jelly by making your own gooseberry pectin stock.
In the introduction of this video, I talk a bit about my gooseberry shrubs and how easy these plants are to grow in a garden. Right after that, I show you how to make gooseberry jelly. Gooseberries are high in pectin, especially when the berries are picked green, making them ideal for jelly. So, watch the video to the end to get tips on how to make the best jelly. Please comment if you like the video and subscribe to the channel so that you can be notified when new videos are posted.
How To Make Red Gooseberry Jam
A step by step video recipe on how to make red gooseberry jam, including preparation and sterilisation, cooking, testing whether the jam has reached setting point, and how to seal and jar.
For the full recipe, see:
02:34 Cooking The Jam
04:32 Testing For Setting
05:20 How To Jar And Seal
Red gooseberry jam is a great way of enjoying a bumper crop of gooseberries, and if you have friends and family that find gooseberries a little sharp to taste, turning gooseberries into jam may change their minds. The sharpness disappears completely, and the taste is deliciously sweet, not dissimilar in my view to strawberry jam. This video goes step by step through my gooseberry jam recipe, including my method for sealing the jam jars so that the jam stores well.
HOMEMADE GOOSEBERRY JAM | Delicious & Flavourful
It's a HOMEMADE GOOSEBERRY JAM exclusive!
The intention for this was to make a jam using wild blueberries but I quickly realized how hard it was to find them at my local farm stands, and they were crazy expensive to boot. Although we did end up making one glorious WILD BLUEBERRY PIE, my sights soon turned towards a more unusual offering - gooseberries. In hindsight, I couldn’t be happier because this GOOSEBERRY JAM is quite remarkable.
Here’s what makes this GOOSEBERRY JAM so fabulous:
GOOSEBERRIES – Pronounced /ˈɡuːzbɛri/, gooseberries are quite distinct in both appearance and taste. Their skin is marked by a somewhat transparent veining that makes them look like dinky watermelons. Their flesh, though sweet, has a pleasing tartness. Head HERE to learn more about them.
TOPS AND TAILS - This recipe is time-consuming, no two ways about it. Gooseberry recipes require something called “topping and tailing”, where we trim the top, the stem and also the tail, where the flower once was.
If you’re a type-A personality like me, the process of topping and tailing becomes a quest. It took close to 3 hours to trim all of the berries for this recipe, as I was relentless in removing those stems and tiny black specks from each and every one. Doing so produced a uniformly coloured and textured jam without blemishes.
WEIGHING IN – For the first time ever, I used a kitchen scale to weigh the fruit rather than simply adding the berries using liquid or dry measures. This is a much better way of determining the true volume of the fruit. I also weighed my sugar using the same method, and suggest you do the same.
FRUIT TO SUGAR RATIO – I followed Lucy’s suggestion and prepared this jam using a 3:2 ratio of fruit to sugar. Even though the quantity of sugar may seem less than what we’re accustomed to, the finished jam exceeded my expectations. It ended up being perfectly sweetened yet still allowed the flavour of the berries to shine through. It also set just right, hitting that sweet spot of firmness that can still be spread easily across a piece of toast or onto a cracker.
FLAVOUR BOOST – Topping and tailing five pints of gooseberries gives you time to think about lots of things: How many berries are in a pint? Who should I give a finished jar to? Why am I making jam on the hottest day of the year? What should I add to the pot to give the jam a bit of a flavour boost?
I think I nailed that last question with the addition of ginger and lime juice. In a way, I’m thankful for the simplicity of it all; you can’t help but marvel when something ends up tasting so phenomenal and uses only 5 ingredients.
CONSISTENCY IS KEY – The actual cooking of the jam is perhaps the most important step, and again, we’re looking for that sweet spot - the jam needs to thicken enough to set without overcooking. Thankfully, gooseberries contain high levels of pectin, so this happens in relatively short order, after a hard boil of about 25 minutes.
We recommend testing the consistency of your jam using the frozen side plate method. When you think your jam is done, add a spoonful of the jam onto a frozen plate. After about two minutes tilt the plate. If the jam stays in place, so far so good. Then push the jam gently with your finger and if the top wrinkles up, your jam is done. If not, cook for an additional 5 minutes and repeat the process.
JOY TO BEHOLD – Something absolutely amazing happened during the cooking of this jam and it truly was a joy to behold; these vibrant green berries slowly cooked down to reveal a lovely pink, then deep rose-coloured hue. In fact, I was thinking the jam looked way too dark, and it wasn’t until I started ladling it into the jars that I first saw its true colour. The colour of gooseberry jam is like no other.
FINISHING TOUCHES – As with all jam recipes, the key indicator of a successful processing is waiting for the pop – where the lids contract on the top of the jars to form a seal. All of my jars popped without incident. Once completely cooled I thought it might be nice to complete the process with a simple finishing touch to make them more attractive when I give them to family members and friends.
No need to get too fancy with this step, simply cut out rounds of brown craft paper, wrapping them around the lids and tying them using white butcher’s string.
If making homemade jam is in your wheelhouse, and if we’ve inspired you to try your hand at this rewarding endeavour, let this be the recipe you attempt.
There truly is nothing quite like homemade GOOSEBERRY JAM!
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How to Make Mint, Rhubarb, Gooseberry Jam
This is my recipe and process for making mint, rhubarb, gooseberry jam. We make what we grow. Gooseberries are loaded with pectin for forming a dense jam, rhubarb is for the flavor, and the mint is one of those things that adds a really bright note to the rhubarb! This is a great small batch recipe. This is a nice and firm jam. Always jam never jelly!
0:29 - out in the garden gathering fresh fruits
2:59 - sterilizing jars & ingredient prep
3:47 - on the stovetop cooking the jam
10:10 - testing the setting point and then canning
Rhubarb, Mint, & Gooseberry Recipe:
1cup sugar, 1cup water, 1cup mint to saucer
Boil, simmer for 10 minutes, let steep off heat for 30 minutes
Strain and use the syrup
1 part rhubarb
1 part gooseberry
Little water on the bottom
Bring to boil
Once boil, turn down to simmer until pulped down
Add 1 part sugar
Bring to boil
Keep boiling until setting point is reached
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Make Gooseberry Jam Without Pectin - Homemade and Delicious!
In this video I will explain to you how I make jam from gooseberries. This wonderful gooseberry jam is made without pectin. That is not necessary because gooseberries naturally contain a lot of pectin. The homemade jam recipe that I use in this video can be used for any fruit with high levels of natural pectin. The result will be delicious and it is really easy to make. This jam looks great in a mason jar. The ingredients for this homemade gooseberry jam are as follows:
- 800 g or 1.75 lbs of gooseberries
- An equal amount of sugar
- 250 ml or 1 cup of water
- The juice of half a lemon
If you want to make jam without pectin using other fruits, you can substitute the gooseberries with any other high pectin fruit. You can find a table on my website:
You can also find the recipe for this homemade jam on my website:
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The World's Tastiest Gooseberry Jam?
Here we cover a fantastic gooseberry jam recipe that is definitely a cut above most basic offerings but still very simple to make.
Included in the video are a number of money saving hints and tips and simple jam making techniques that need no special tools
Schooldays Gooseberry Jam, step by step Recipe Video II Real Nice Guyana.
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1 cup gooseberries.
2 cups brown Sugar.
Approx. 2 cups water.
1 tsp ground cloves.
1 tsp grated nutmeg.
1 cinnamon stick.
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Gooseberry Jam Recipe - Amla Jam Recipe |
Gooseberry Jam Recipe - Amla Jam Recipe Video
Star Gooseberry Stew: Recipe Video | Micah's Logics
Hey guys! How’s it going? For today’s video, we’ll be making Star Gooseberry Stew. So let’s go!
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00:00 Star Gooseberry Stew: Recipe Video
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Star Gooseberry Stew: Recipe Video | Micah's Logics
How to make gooseberry jam
Gooseberries are packed full of pectin and make a great jam. This is an easy recipe to use up an abundant crop that grows easily on our allotment.
Making Gooseberry Jam
This is how we make Gooseberry Jam in Guyana.
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Classic Gooseberry Jam ◆ 1930s Recipe
★ About this recipe: Gooseberries are in season! Having picked our own little crop of homegrown green gooseberries a week ago, we were eager to find a recipe from our library of cookbooks for them. This 1936 recipe for gooseberry jam caught our eye. After all, you can’t go wrong with jam. You can use it for anything – on your toast, in yogurt, jam tarts, desserts, etc. etc. This golden red jam turned out to be deliciously sweet and tart, and incredibly easy to make; a perfect jam to make if you have never made jam before. Try this for a taste of the past that won’t disappoint!
Fresh Green Gooseberries
Measurements: 1lb fruit = 1lb sugar = 0.5lb water
★ Full instructions:
★ Our Website: handeddown.co.uk ★ Instagram: @handeddown.uk __________________________________________
★ Book Details: Cookery Illustrated and Household Management (1936)
By: Elizabeth Craig
Publisher: Odhams Press Limited (Long Acre, London, W.C.2, England, U.K.)
♪ Music: Kiss The Sky by Aakash Gandhi
How to make cherry and gooseberry jelly
The bulk of a cherry is the stone so how best to extract the nutritional goodness? The best way is to boil up the cherries, strain them and use the juice to make a jelly. In this video I added gooseberries to supply the pectin that was needed to set the jelly.
Gooseberry Jelly ।। अमला का जेली
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How to make rowan and gooseberry jelly
Rowan berries are bitter in flavour while gooseberries are quite tart. In this recipe I combine the two together.
How to make Gooseberry Jam - Claire's Allotment part 243
Making Gooseberry Jam is much easier than strawberry jam!
But if you're up for a challenge, here's how I make strawberry jam...
Homesteader Helper: Gooseberry Jam
Today, we're back in the kitchen to make gooseberry jam!
Pick Gooseberry Fruit & Making Delicious Gooseberry Jam
Pick Gooseberry Fruit & Making Delicious Gooseberry Jam.
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Gooseberry Jam! delicious and so simple to make! Only 3 Ingredients! Family Friendly Jam!
Hello and welcome back to my kitchen!
Today I am making gooseberry jam and I followed this recipe from the BBC Good Food website. I had slightly more gooseberries so I adjusted my ingredients to suit. This recipe calls for equal berries and sugar.
I found it a very easy recipe to follow and the jam turned out delicious!
If you enjoy this video please tap the like button and you are more than welcome to subscribe also!
Thank you for watching!
1kg gooseberries , topped and tailed
juice of ½ lemon
1kg granulated sugar
First sterilise your jars by washing thoroughly in very hot soapy water. Rinse in very hot water then put on a baking sheet in a 140C/fan 120C/gas 1 oven until completely dry.
Put the gooseberries, lemon juice and 400ml water in a large wide pan (use a preserving pan if you have one). Bring to the boil then simmer for 15 minutes until the fruit is very soft and pulpy. Put 2 or 3 small saucers in the freezer (these will be used to test the setting later on).
Add the sugar and stir over a gentle heat for another 10 minutes until the sugar is completely dissolved. You don’t want it to boil at this point as the sugar could crystallize. Once you can’t feel or see any grains of sugar bring to the boil and boil hard for 10 minutes, skimming the surface as you go and stirring now and again to stop it catching. The jam will start to turn a pinky red hue as it cooks.
Spoon a little jam onto a chilled saucer, leave to cool then run your finger through it. If it’s ready it will wrinkle up. If this doesn’t happen boil for another 5 minutes then keep testing and boiling until it does.
Do a final skim on the finished jam then pour into the sterilised jars and seal. Store in a cool dark place – the jam will be good for up to 6 months. Keep in the fridge once opened.
Rasbhari Jam | Cape Gooseberry Jam | Berry Jam Recipe
Rasbhari Jam Recipe
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How to make gooseberry and cherry jelly
We had good crops of gooseberries and cherries so I combined the two to make a jelly.
How to make rhubarb and gooseberry jam
Lots of pectin in gooseberries but not so in rhubarb. Combining the two together makes a great jam.
Ingrid's Gooseberry Jam
Ingrid's Gooseberry Jam
Prepare canning jars by washing in hot water and sterilizing in a 250 degree oven for at least 30 minutes.
Simmer new canning jar lids in water on the stovetop.
Measure gooseberries. For each cup of berries, add one cup of sugar. Stir to combine in a large pot, and add enough water just to cover the berries, until they float. Bring to a boil, and simmer until the jam sets on a frozen plate. (Time will depend entirely on how many berries you started with.) Ladle into hot jars straight out of the oven. Lid and screw on bands. Leave undisturbed for several hours or overnight, for the lids to seal and the jam to set. Enjoy!
Homemade Gooseberry Jam | Star Gooseberry Jam Recipe | DiviCookHouse
Star gooseberries 100 gram
Sugar 100 gram
Lemon juice 2 tablespoon
Water 250 ml
Check this video on how to prepare Homemade Gooseberry Jam
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Gooseberry Jam Recipe | Amla Jam Recipe.
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How to make rhubarb and gooseberry jam
Early summer sees the gooseberry crop ready for picking. In this short video I show you how to make rhubarb and gooseberry jam.
How to make strawberry and gooseberry jam
We had a glut of strawberries on the allotment and decided to make them into jam. We combined them with gooseberries as these will make the jam set. For more information on how we are becoming self-sufficient, visit self-sufficientinsuburbia.blogspot.com
How to make Gooseberry jelly/jam