{"id":78,"date":"2020-07-04T13:55:06","date_gmt":"2020-07-04T13:55:06","guid":{"rendered":"https:\/\/kitchenofyum.co.uk\/blog\/?p=78"},"modified":"2020-07-04T13:55:06","modified_gmt":"2020-07-04T13:55:06","slug":"gooseberry-jam","status":"publish","type":"post","link":"https:\/\/kitchenofyum.co.uk\/blog\/gooseberry-jam\/","title":{"rendered":"Gooseberry Jam"},"content":{"rendered":"\n<p>This uses home grown gooseberries, you can use any amount of\ngooseberries or any fruit you want, one rule when making jam it is a 1:1 ratio,\nso for example 1kg of fruit requires 1kg sugar; also, some fruit is low in\npectin so look that up before you use it. You may need to add pectin or buy\nsugar with it added. <\/p>\n\n\n\n<p>The Ingredients for jam is very simple and since\ngooseberries are high in pectin I can just use caster sugar and not have to add\nany. <\/p>\n\n\n\n<p>Before beginning making jam you MUST sterilize jars, traditionally this is done by heating them in an oven, if you have a dishwasher pop them in there in sterilize. If you do not have a dishwasher then the method I use is use food grade sterilizer you will find this near the home brewing section of stores (I do anyway) <\/p>\n\n\n\n<h4 class=\"wp-block-heading\">Ingredients<\/h4>\n\n\n\n<ul class=\"wp-block-list\"><li>500g Gooseberries top and tailed<\/li><li>500g Sugar<\/li><li>\u00bd lemon juiced. <\/li><li>200ml Water<\/li><\/ul>\n\n\n\n<h4 class=\"wp-block-heading\">Method<\/h4>\n\n\n\n<ol class=\"wp-block-list\"><li>Before even thinking about making your jam you\nMUST sterilize the jars (See above)<\/li><li>Put the gooseberries, water and lemon juice in a\nlarge saucepan, bring to a boil, and simmer for about 10 minutes or until the very\nsoft. <\/li><li>Add the sugar and gently heat until the sugar\nhas completely dissolved, do not boil because the sugar may crystallise. <\/li><li>Once the sugar has dissolved and you cannot see\nor feel any grains, bring to a boil and boil hard for 10 minutes. Skim the\nsurface every now and again and stir occasionally to stop it burning. <\/li><li>The Jam would set when its reached about 105\u00b0C\nif you do not have a thermometer, put a saucer the freezer for a few minutes\nuntil its cold, then drop a little jam on the saucer, run your finer through\nand it should be wrinkly. If not boil for 5 minutes and test. Keep going until\nit is set.&nbsp; <\/li><li>Spoon into the sterilized jars and seal. Leave\nto cool. The jars will keep for 6 months but store in fridge once opened. <\/li><\/ol>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"768\" src=\"https:\/\/kitchenofyum.co.uk\/blog\/wp-content\/uploads\/2020\/07\/IMG_20200704_131040-1024x768.jpg\" alt=\"\" class=\"wp-image-80\" srcset=\"https:\/\/kitchenofyum.co.uk\/blog\/wp-content\/uploads\/2020\/07\/IMG_20200704_131040-1024x768.jpg 1024w, https:\/\/kitchenofyum.co.uk\/blog\/wp-content\/uploads\/2020\/07\/IMG_20200704_131040-300x225.jpg 300w, https:\/\/kitchenofyum.co.uk\/blog\/wp-content\/uploads\/2020\/07\/IMG_20200704_131040-768x576.jpg 768w, https:\/\/kitchenofyum.co.uk\/blog\/wp-content\/uploads\/2020\/07\/IMG_20200704_131040-1536x1152.jpg 1536w, https:\/\/kitchenofyum.co.uk\/blog\/wp-content\/uploads\/2020\/07\/IMG_20200704_131040-2048x1536.jpg 2048w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\" \/><figcaption>Gooseberries before topping and tailing<\/figcaption><\/figure>\n","protected":false},"excerpt":{"rendered":"<p>This uses home grown gooseberries, you can use any amount of gooseberries or any fruit you want, one rule when making jam it is a 1:1 ratio, so for example 1kg of fruit requires 1kg sugar; also, some fruit is low in pectin so look [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":81,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-78","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-uncategorized"],"_links":{"self":[{"href":"https:\/\/kitchenofyum.co.uk\/blog\/wp-json\/wp\/v2\/posts\/78","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/kitchenofyum.co.uk\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/kitchenofyum.co.uk\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/kitchenofyum.co.uk\/blog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/kitchenofyum.co.uk\/blog\/wp-json\/wp\/v2\/comments?post=78"}],"version-history":[{"count":2,"href":"https:\/\/kitchenofyum.co.uk\/blog\/wp-json\/wp\/v2\/posts\/78\/revisions"}],"predecessor-version":[{"id":82,"href":"https:\/\/kitchenofyum.co.uk\/blog\/wp-json\/wp\/v2\/posts\/78\/revisions\/82"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/kitchenofyum.co.uk\/blog\/wp-json\/wp\/v2\/media\/81"}],"wp:attachment":[{"href":"https:\/\/kitchenofyum.co.uk\/blog\/wp-json\/wp\/v2\/media?parent=78"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/kitchenofyum.co.uk\/blog\/wp-json\/wp\/v2\/categories?post=78"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/kitchenofyum.co.uk\/blog\/wp-json\/wp\/v2\/tags?post=78"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}