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Green Gooseberry Jam (made with granulated sugar) |
 Scroll down for variations using different programmes |
This recipe is unusual in that Program 4 (Quick) is used instead of using Program 3 (Tradition). The gooseberries are precooked first together with the granulated sugar. |
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Choose ripe gooseberries. Top and tail the gooseberries, then wash them and then cut in half. Add the water and then the sugar to the bowl, followed by the prepared gooseberries. |
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Select Quick programme (P4) and set time for 15 minutes and validate by pressing OK. When the contents reach the required temperature (after about 10 minutes), the cooking time begins and the timer starts to count down. After the end of the 15 minute cooking time, the jam maker stops and beeps; press the OK button to stop the beep. Remove the lid and press the gooseberries with a potato masher (suitable for use on non-stick) or the back of wooden spoon to crush them to a pulp. Press the OK button. The programmed time 7 minutes is automatically displayed. Start cooking by pressing OK. When the appliance beeps, test for a set. |
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To test if the jam is set, place 1 teaspoon of hot jam on a cold saucer and allow to cool for 1 minute, then push the surface with a fingertip. If the surface wrinkles the setting point is reached. If not, keep re-testing in 2 or 3 minute intervals until a satisfactory set is obtained. Add butter to disperse scum. Remove scum. While the jam is still hot, pour into warmed sterilized jars. Seal with waxed jam papers and cellophane covers as soon as it is put in the jar. Label when cold. |
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Green Gooseberry Jam (made with jam sugar) |
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Programme: Quick (P4)
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| I n g r e d i e n t s |
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1 kg green ripe gooseberries |
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1 kg jam sugar |
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200 ml water |
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A knob of butter (optional) |
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Choose ripe gooseberries. Top and tail the gooseberries, then wash them and cut them in half. Add the water and then the sugar to the bowl, followed by the prepared gooseberries. |
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Select Quick programme (P4) and set time for 15 minutes, then validate by pressing OK. When the contents reach the required temperature (after about 7 minutes), the cooking time begins and the timer starts to count down. After the end of the 15 minute cooking time, the jam maker stops and beeps; press the OK button to stop the beep. Remove the lid and press the gooseberries with a potato masher (suitable for use on non-stick) or the back of wooden spoon to crush them to a pulp. |
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Add the jam sugar and press OK again. The programmed time 7 minutes is automatically displayed. Start cooking by pressing OK. When the appliance beeps, test for a set. |
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To test if the jam is set, place 1 teaspoon of hot jam on a cold saucer and allow to cool for 1 minute, then push the surface with a fingertip. If the surface wrinkles the setting point is reached. If not, keep re-testing in 2 or 3 minute intervals or until a satisfactory set is obtained. Add butter to disperse scum. Remove scum. While the jam is still hot, pour into warmed sterilized jars. Seal with waxed jam papers and cellophane covers as soon as it is put in the jar. Label when cold. |
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| The times stated in the tables and recipes are only approximate and will vary depending on the ripeness of the fruit used and the variety. Each batch of jam or jelly made may require different times to cook and set. You will soon get used to judging when it is ready. |
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The thicker skins on gooseberries require cooking to ensure they are soft otherwise the set jam will contain tough pieces of skin. |
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| Programme |
Programme setting |
Type of sugar |
Weight of sugar |
Approximate Cooking time |
Approx Yield |
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| Vital |
P2 |
Vital program not recommended for Green Gooseberry Jam as gooseberries taste tart and need a lot of sugar to sweeten them. |
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| Tradition |
P3 |
The Tradition program is not recommended as the jam made can have a reddish instead of green colour. For best results, we recommend using programme 4 and following the method below. |
| Quick |
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| P4 |
Jam sugar |
1 kg |
15 -20 min precooking and then 7-12 min |
4 lb |
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| P4 |
Granulated sugar |
1 kg |
15 -20 min precooking and then 7-12 min |
33 lb |
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