I'm time travelling from 2021. I'm sad to say that I was never involved in preparing the Gooseberries. My grandmother took care of that and I was never there when she was doing it. We had a very small supply of them compared to our monster sized garden. Your channel is good for some nostalgia. I remember going out back to pick some tomatoes and lettuce while my grandmother was cooking bacon. Other days we would go collect some eggs and she would make us soft boiled eggs and serve them in little egg cups. She was the only one who did that for us.
I just finished a putting up a batch that's in the canner as I write this...OMG this method is perfect. I works perfectly and mine did not even take 20 minutes boiling to reach the jelling point. Thanks so much for sharing this...I have a large gooseberry bush in my yard and I anticipate getting at least 10 pint jars of jelly out of it.
I really enjoyed seeing this gooseberry jelly recipe. I live in the US and have gardened, volunteered at the last 3 years at Ramsey Walled Garden, UK. Do you ever make gooseberry jam? If so, can you share your recipe? To plant a garden is to believe in the future. Cheers!
Looks nice and easy to make. Like yiur casual and down to earth way you present this recipe! Anyoughts or advice on how to use gooseberries as a source of pectin to make other jams?
Thanks for your prompt response........ In the process of making the pectin now. The gooseberries need to be cooked for 45 minutes in a 2:1 berry to water mix. Then you strain it just like you did in your video through cheese cloth and Bob's your Uncle......so it is very similar to the way you make your jelly:) So long......
I'm a new sub and wanted to look at your first RUclips vids. Julie, I think you are gorgeous today, but 11 years ago you were a knockout. Hard to stay focused on the jelly.
I imagine that you are talking about us removing the skin and the seeds? It is Jelly... and that's what makes jelly different than jam - you remove the skins and seeds. You could leave them in, call it jam, but you'd find that the gooseberry seeds are really unpleasant tasting on your toast.
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I'm time travelling from 2021. I'm sad to say that I was never involved in preparing the Gooseberries. My grandmother took care of that and I was never there when she was doing it. We had a very small supply of them compared to our monster sized garden. Your channel is good for some nostalgia. I remember going out back to pick some tomatoes and lettuce while my grandmother was cooking bacon. Other days we would go collect some eggs and she would make us soft boiled eggs and serve them in little egg cups. She was the only one who did that for us.
This is wild going back 12 years watching these when I just subscribed a few months ago.
Love seeing these early videos. You are both very talented presenters!
I just finished a putting up a batch that's in the canner as I write this...OMG this method is perfect.
I works perfectly and mine did not even take 20 minutes boiling to reach the jelling point.
Thanks so much for sharing this...I have a large gooseberry bush in my yard and I anticipate getting at least 10 pint jars of jelly out of it.
It is so Precious seeing your sweet grandma! I love your channel. I have learned so much!
I really enjoyed seeing this gooseberry jelly recipe. I live in the US and have gardened, volunteered at the last 3 years at Ramsey Walled Garden, UK. Do you ever make gooseberry jam? If so, can you share your recipe? To plant a garden is to believe in the future. Cheers!
I like to freeze them first to bust up the cell walls, then take a stick blender to the cooked berries to release more flavor, then strain. ;)
I'm pleased that you distinguished between jelly and jam. So many recipes get it incorrect.
Gorgeous
Looks nice and easy to make. Like yiur casual and down to earth way you present this recipe!
Anyoughts or advice on how to use gooseberries as a source of pectin to make other jams?
Thanks for the compliment - we've never explored using gooseberries as a source of pectin for other jams.
Thanks for your prompt response........ In the process of making the pectin now. The gooseberries need to be cooked for 45 minutes in a 2:1 berry to water mix. Then you strain it just like you did in your video through cheese cloth and Bob's your Uncle......so it is very similar to the way you make your jelly:) So long......
Loved it!
Gooseberry pie is one of my favorites but it is difficult to find. Could you post a recipe?
How many berries did you use?
Can I just say.. Glen really swung above his weight. Dayum, Jules was off the charts.
wild sierra gooseberries growing in sierra nevada (:D
sierra gooseberries have thorny protection lol,
I'm a new sub and wanted to look at your first RUclips vids. Julie, I think you are gorgeous today, but 11 years ago you were a knockout. Hard to stay focused on the jelly.
wow, what a very creepy comment.
@@timp9304
Ha!
Jam with all the goodness taken out
I imagine that you are talking about us removing the skin and the seeds? It is Jelly... and that's what makes jelly different than jam - you remove the skins and seeds. You could leave them in, call it jam, but you'd find that the gooseberry seeds are really unpleasant tasting on your toast.
its watery