Watching this is giving me flashbacks to the 1970s and making gooseberry jams and crumbles with my Mum. I’ve some tips if you’d be interested - keeping the knowledge alive is important, and my kids aren’t interested. #1 - to start off the stewed gooseberries, you only need about a tablespoon of water - as soon as they get hot, the gooseberries will release their own juice. #2 - excellent call not adding the sugar to the fruit; white sugar will make the skin of the gooseberries really hard and unpalatable, so always cook them down first and then add sugar at the end of the process. #3 - the hard sour green gooseberries make the best jam, you don’t even need to add pectin because it will set beautifully. #4 - a couple of spoonfuls of gooseberry jam added into the apples when you make an apple crumble or pie gives it an extra depth of flavour.
I have a question, can you make a video telling all the things you could do with gooaeberries? I have plant with gooseberries and I Just want to use them in the best ways possible!
Thanks for the idea! If you want to keep down the Historical route then you could try Gooseberry Jam, that was first published as a recipe in 1856 (sounds like it would go nicely with cheese). Or how about a Gooseberry Roly Poly, So vintage yet delicious. But my favorite way to eat Gooseberries is definitely Gooseberry Crumble! We also had gooseberry bushes in the garden and my mum would make this crumble often and as a child I loved it!
Looks great, though why does your list of ingredients say whipped cream I only saw you pour non whipped cream into the pan which was runny like liquid not whipped ? so I'm somewhat confused
Tesco has gooseberry fool in the dairy section - so delicious 🤤
Good to know!
Waitrose had punnets of gooseberries last Saturday. Enough to make a fool for two people for two days. Delicious.
did you buy some and try it?
Thanks!
Watching this is giving me flashbacks to the 1970s and making gooseberry jams and crumbles with my Mum. I’ve some tips if you’d be interested - keeping the knowledge alive is important, and my kids aren’t interested. #1 - to start off the stewed gooseberries, you only need about a tablespoon of water - as soon as they get hot, the gooseberries will release their own juice. #2 - excellent call not adding the sugar to the fruit; white sugar will make the skin of the gooseberries really hard and unpalatable, so always cook them down first and then add sugar at the end of the process. #3 - the hard sour green gooseberries make the best jam, you don’t even need to add pectin because it will set beautifully. #4 - a couple of spoonfuls of gooseberry jam added into the apples when you make an apple crumble or pie gives it an extra depth of flavour.
Oh thank you so much for this :) I'm so pleased you enjoyed it xxx
This deserved more views and likes!
Oh thank you for saying :) means a lot :)
I have a question, can you make a video telling all the things you could do with gooaeberries? I have plant with gooseberries and I Just want to use them in the best ways possible!
Thanks for the idea! If you want to keep down the Historical route then you could try Gooseberry Jam, that was first published as a recipe in 1856 (sounds like it would go nicely with cheese). Or how about a Gooseberry Roly Poly, So vintage yet delicious. But my favorite way to eat Gooseberries is definitely Gooseberry Crumble! We also had gooseberry bushes in the garden and my mum would make this crumble often and as a child I loved it!
Looks great, though why does your list of ingredients say whipped cream I only saw you pour non whipped cream into the pan which was runny like liquid not whipped ? so I'm somewhat confused
Hi AnnaFaith, you are right sorry for the confusion. What I should have said is 'Double Cream/Heavy Cream'. Hope this clears it up