gooseberry concrete

Coolgran65.

It was quite 'stiff' this morning after it had been in the fridge all night. Just about managed to get some on my toast - it tasted OK though.

A very entertaining thread. Reminds me of when I got my first microwave and straight away decided to bake a chocolate cake. First one could have been used to build a brick wall. It was indeed concrete. I made 6 cakes, all in the one afternoon, before getting one that was moderately passable to be used for an 8th birthday cake. Your gooseberry concrete might have been preferable.

All this sugar ..... don't tell the sugar tsar.

Made strawberry and gooseberry but couldn't get it to set. It isn't syrupy but I boiled it to 222.5% and it's nearly set. I also did the saucer test and it looked set. Blast! Never mind, it tastes good so not too worried. I think I'll make some apricot next as the market has lots of small ones not too expensive.
I do like home made jam so much better than most shop bought.
My daughter had some blackberry jam that went syrupy last year so she made some blackberry ice cream, using the syrup instead of sugar.

The gooseberry curd is lovely. I added a little slaked arrowroot when it was thickening as I wanted to use it as the filling in a coffee cake. The rest is in jars in the fridge. According to the recipe it should keep for four weeks So I'll make it into puddings and cakes I can freeze.

I have some rather old blackcurrant jam in the cupboard which could be used to cement the wall DH is building outside in the garden.

I have made rhubarb and ginger concrete so I feel your pain. It was in pre microwave days . I had to throw away the knife that was stuck in the pot.

Just had the gooseberry jam for breakfast with fresh bread and DH said it was 'bloomin' lovely'. A little stiff, but fine and didn't taste burnt.

It was a bit sweet for me (perhaps because I put in elderflower cordial) but very nice though I say so myself.

It was not concrete after all! I may try the microwave method with the few raspberries we have left after scoffing most of them.

and thanks for the tips.

Because I just use what fruit I can get, last one was Rhubarb and Ginger. If by any chance (and I only use granulated sugar) Its not quite set enough when its cold, microwave a bit more, if its a bit too set, add a bit of boiling water and then a couple of minutes in the microwave. What surprises me is it keeps well just in a pot in the fridge.

I will have a go newist!

All I do is use large microwave bowl, about 12oz fruit, half a lemon juice and 12oz sugar. chop or prepare fruit, mix with sugar and lemon. microwave a couple of minutes then stir till sugar is dissolved. micro wave in 5 min spurts, keep checking in case it doesn't boil over, it takes about 15 min. watch it all the time

Oh! Never thought of that!

I now make all my jam in the microwave, its just a lazy way to make a jar full at a time.

Yes, I will go back to the wrinkle test I think rather than the thermometer.

I do the wrinkle test, too, putting the saucer into the fridge for a minute or two (with the jam off the heat so that it is not boiling hard)

I have just made a very small amount of strawberry jam plus sieved gooseberries ( trying it out before making more) I gave it seven minutes, it would not set so I gave it two minutes more and it was starting to seem ready so I put it into the jars. It is not yet cool, but is set pretty firmly. I think gooseberries set so well that you have to pot them while you still think they need a bit longer.

I have never used a thermometer as I find the 'wrinkle' test pretty accurate using a cold saucer.

Ah, grannya, that is interesting. I did all that with the fruit and melting the sugar, but was trying achieve a 'jam setting point' on my thermometer. Perhaps I didn't need to make it that hot. I will see what it is like and perhaps make another batch as well and just boil for the 8 minutes. I used preserving sugar for fruits naturally high in pectin. May try just granulated next time as well.

I usually lightly 'butter' the pan and then simmer the fruit and make absolutely sure that the sugar is completely dissolved before bringing it to a rolling boil. Gooseberries are naturally high in pectin, which is why it sets so well, so about eight minutes boiling is all that's needed for it to set and it usually reaches only about 200 rather than the 220. I expect you'll find your jam is perfectly okay - if it was burnt you would also have a burnt pan.

It looks a bit of a pinkish brown, janerowena, with a couple of black bits (burnt pips?). Perhaps it will taste better than it looks, will try it tomorrow morning on nice fresh bread. If I can get it out of the jar that is.

Merlotgran that sounds delicious.

Otherwise back to gooseberries and custard, gooseberry fool, gooseberry crumble etc.
I did see a recipe for gooseberry cake, but I will probably eat too much of that if I make it.

I've just cooked and pureed some gooseberries to make into gooseberry curd so I'll let you know how it turns out tomorrow because I can't be arsed bothered to finish it tonight.

Mine often goes red, so maybe yours is really red too?