Hello from Boise, Idaho. This is our third year with our gooseberry plant and the first year that we have enough berries to harvest for jam and pies. We’re giving your method a go this year Tony. 👍
Hi Aaron, nice to meet you! What a coincidence, I just met some colleagues that work in Boise when I was on a business trip to San Jose (from the Netherlands - you could maybe guess from my accent). Boise looks like a wonderful place to visit and we have an office there so I'm trying to convince my manager I have to fly over once 😀. But back on topic - an additional tip: if you have a candy thermometer or alike, check when the jam reaches a temperature of 220°F (or for Europeans 105°C). Then the jam is finished and you know for sure that it wil set after cooling down. Have fun and enjoy the delicious gooseberry jam! Cheers, Tony
Hi Aaron, glad to hear that you were able to try it out. I also really appreciate it a lot that you took the time to inform me about it one year later. That's dedication! How many jars did you manage to make? Cheers, Tony!
It’s fun to see your video, thanks! I just planted my first gooseberry and currant shrubs this year so about two years out from a harvest big enough to make any jam.
That's a nice idea Egan! This year I don't have so many gooseberries - the blackbirds and pigeons ate most of them unfortunately. But next year I will try to add oranges. Any idea on the ratio between gooseberries:oranges that I should try? Thanks! Tony
It is cupboard safe according to UK or EU regulations. For some reason this simple technique is considered absolute cancer in the USA. Most likely because people over there also preserve meat and stuff and call it "canning". Also the USA are in the pockets of the big canning factories and hate people preserving their own crops and the government always go along with corporations rather than the people.
Hi, thank you for helping me answer this question! I do all my jamming in this way and never had any of it spoiling, but I don't know so much on regulations 😉 I really appreciate it! Cheers, Tony!
From what I understand the high sugar content in jam (>60% total sugars) is acting as the main preservative together with the citric acid from the lemon juice. You will be able to make a fruit spread by using gelatin and not adding sugar, but it will spoil much quicker...
Hi Daisy, you're exactly right. I guess I meant "without added pectin", or "with only natural occuring pectin". Thanks for pointing it out. I changed the title accordingly and hope you still enjoyed watching the video 🙂 Greetings, Tony
![Coheed and Cambria - Searching for Tomorrow [Official Video]](http://i.ytimg.com/vi/hDsYGLbmadg/mqdefault.jpg)
Hello from Boise, Idaho. This is our third year with our gooseberry plant and the first year that we have enough berries to harvest for jam and pies. We’re giving your method a go this year Tony. 👍
Hi Aaron, nice to meet you! What a coincidence, I just met some colleagues that work in Boise when I was on a business trip to San Jose (from the Netherlands - you could maybe guess from my accent). Boise looks like a wonderful place to visit and we have an office there so I'm trying to convince my manager I have to fly over once 😀. But back on topic - an additional tip: if you have a candy thermometer or alike, check when the jam reaches a temperature of 220°F (or for Europeans 105°C). Then the jam is finished and you know for sure that it wil set after cooling down. Have fun and enjoy the delicious gooseberry jam! Cheers, Tony
@@TonyNeedsHobbies Well it took a year for us to get to it but we knocked it out today and it is INCREDIBLE!! Very good recipe. Thanks so much Tony.
Hi Aaron, glad to hear that you were able to try it out. I also really appreciate it a lot that you took the time to inform me about it one year later. That's dedication! How many jars did you manage to make? Cheers, Tony!
It’s fun to see your video, thanks! I just planted my first gooseberry and currant shrubs this year so about two years out from a harvest big enough to make any jam.
That is awesome! Good luck with raising it into maturity. Wishing you big harvests!
Thank you - Australia 🇦🇺
Thanks for watching, Mila! How are things going, down under? Cheers from the Netherlands!
I add oranges to Gooseberries it,s also very good
That's a nice idea Egan! This year I don't have so many gooseberries - the blackbirds and pigeons ate most of them unfortunately. But next year I will try to add oranges. Any idea on the ratio between gooseberries:oranges that I should try? Thanks! Tony
Thanks for this video!! ❤ from Adelaide, Australia 🇦🇺
You're welcome! Adelaide - that's far away from The Netherlands, where I reside. Hope you have a great (and sunny I guess) Christmas!
@@TonyNeedsHobbies Merry Christmas to you and your family 🎄🎅
Thank you very much
I appreciate it 😊
Is this jam only refrigerator safe? Can you water bath can it?
It is cupboard safe according to UK or EU regulations. For some reason this simple technique is considered absolute cancer in the USA. Most likely because people over there also preserve meat and stuff and call it "canning". Also the USA are in the pockets of the big canning factories and hate people preserving their own crops and the government always go along with corporations rather than the people.
Hi, thank you for helping me answer this question! I do all my jamming in this way and never had any of it spoiling, but I don't know so much on regulations 😉 I really appreciate it! Cheers, Tony!
Thanks
Is it possible to make a low carb jam?
From what I understand the high sugar content in jam (>60% total sugars) is acting as the main preservative together with the citric acid from the lemon juice. You will be able to make a fruit spread by using gelatin and not adding sugar, but it will spoil much quicker...
Without Pectin - ! not correct you added Lemon juice, wich is pectin
Hi Daisy, you're exactly right. I guess I meant "without added pectin", or "with only natural occuring pectin". Thanks for pointing it out. I changed the title accordingly and hope you still enjoyed watching the video 🙂 Greetings, Tony