Is summer here yet? All I could remember was a few weeks of warm spring days that seemed a long time ago. Then, autumn weather started to set in. Again, we seem to have skipped summer this year! Blame the unusually southerly location of the jet stream.
I was watching news yesterday evening and was overly excited when I heard the jet stream is expected to move northwards soon. So, that means Britain may have a real summer! Well, it better be as I am so sick of the rain – it has been raining on and off without fail on a daily basis. The temperature struggles to climb beyond 20°C!
It’s true that my mood is so easily affected by the gloomy weather. However, to keep myself in positive mood, I always turn to food. 😉 I try make the most of summer produce! As you all may know that I never fail to indulge myself with berries of any kind. I was at a farmers’ market a few days ago and I saw lots of gooseberries! Yes, loads of them, especially the green ones! I got about 4 boxes of 400g each, having a few ideas in mind how to use them.
Last year around this time of the year, I made Vanilla Panna Cotta with Red Gooseberry Compote, which I adore. This time, I decided to make gooseberry jam. It’s great as I don’t have to wait for another summer to eat gooseberries. I have used cinnamon and vanilla to infused the jam. You can make it without if you prefer. I like how cinnamon gives a slightly deep brown shade to the jam and it smells wonderful! I think I should have enough to keep until next year if I don’t keep having gooseberry jam with my toasts. 😉
For the Gooseberry Jam:
6cm piece of cinnamon
1 vanilla pod
1. Wash, top and tail the gooseberries. Put the gooseberries and 120ml of water into a big saucepan. Bring to the boil, then simmer for about 8 minutes or until softened.
2. Add the sugar, stir and cook over low heat until the sugar is dissolved. Then, bring it to the boil for about 10 minutes. Adjust the sweetness if necessary. Remove from the heat.
3. To test if the jam has set, take a saucer and drop a spoonful of jam. Allow it to cool for a minute or 2, then push your finger through the jam. If it wrinkles, then it’s ready. If not, boil for a few more minutes. Continue to test until it’s ready. When the jam is ready, leave to stand for 10 minutes.
4. Transfer the jam to sterilised jam jars and seal tightly when the jam is completely cool.
Awwww…. Tell the rain to head down to Perth, someone here loves rainy day 😉
The photos are gorgeous and tempting… marvellous jam.
I have sent some rain your way as we are starting to get sunshine.. 😉
Stunning photos! I posted about blackcurrant jam about a week ago. We should swap a jar!
I have never tasted gooseberry jam before but my favourite is strawberry. Especially when it’s served with clotted cream on scones. Yum!
I love strawberry jam too!
That is one of my favorite berries… My grandparents has gooseberry bushes in their garden.
A delicious jam.
I wish I had a garden and grow gooseberry. 😉
I have never seen these beauty in real life, they’re looks like jewel to eyes that because of your photographs. Truly love it! you know what, I always wanting to have the thread you use to tie the jar, so cute…
The whether in Bali also puzzled, it suppose summer but the sky always looks so gloomy and the rains have sudden down pouring.
We finally have some warm and sunny days here. 😉
I love the red gooseberries. have you tried those? They are not quite as tangy as the green ones. Love the cinnamon in this!
Yes, I have tried red ones and they are nice and like you said, less tangy!
gosh! I love your photos! and I love how you made patterns in the sugar! It’s all in the little details isn’t it? 😉
I don’t think I’ve ever eaten gooseberry jam before but I’m off to a farmers market this weekend so let’s see if I’ll find some.
BTW, have you been to Brockley Market before? If you haven’t, you should as there’s loads of food to eat and produce to buy. It’s pretty close to you too. Just a short train ride from London Bridge. 🙂
Thanks for your kind words Sylvia!
No, I haven’t been to Brockley Market but would definitely love to check it out!
Ahh gooseberry season. I don’t think I have had gooseberry jam. I don’t think gooseberry is as popular as blueberry or saskatoon berry here. It must be yummy
Oh ok! I have never tried saskatoon berry before!!
I feel the same about the weather, BUT today has been absolutely brilliant! finally, proper summer weather! The jam sounds lovely, I’m absolutely in love with gooseberries! quite surprised to see that it’s red instead of green, somehow I always just thought they would end up looking green/pale yellow.
It could be the cinnamon that I added that gives that deeper shade to the jam.
I can’t even spot one tiny gooseberry here. 🙁 Envy, envy looking at your homemade jam. Looks so delicious!!!
I think it’s probably a rare type of berry that’s popular and found in the UK? But I learn that the season for gooseberry is really short.
Summer produce, but an all-time favorite, lovely!
Thank you! 🙂
I am almost 100% certain that I never ate gooseberries. I am trying to imagine the flavor 🙂 On the other hand i can totally relate with you on how weather affect the mood. We had 2 weeks of rain every single day and it was honestly painful:). Few Days is alright, it’s calming, but than after few days just becomes depressing. Great images and lovely recipe…I wish I can find here gooseberries to try making it myself.
Yes, a few days of rain is fine but continuous is really depressing.. that’s how winter is in the UK.. I will enjoy as much as I could while the summer weather is here.
I think gooseberries are only found in the UK?
Unfortunate I’ve never tried gooseberries. I probably need to go to a special market to even buy gooseberries, I think. I love your photography from ingredients to the final product. It’s fun to watch!
I don’t know if you could find gooseberries where you are. They could be pretty specific berries. The season is pretty short and usually abundant here in July.
I don’t know if gooseberries are specific only to the UK. If you see some, let me know. 😉