Tuesday 19 February 2013

Gooseberry and Orange Jam Recipe

As you might have gathered, from reading this blog lately, I have been experimenting with my pressure cooker of late. Today's recipe follows on from a successful marmalade-making foray over the weekend.

We had some left-over gooseberries in the freezer and I wondered what a gooseberry and orange jam might taste like (delicious was the answer). So this new pressure cooker recipe was born:

Gooseberry and Orange Jam (Pressure Cooker Version)

Serves: 20+

Here is a very interesting and slightly unusual jam made from a blend of gooseberries and oranges. Half jam, half marmalade it's excellent for breakfast, spread on scones or as an accompaniment to oily fish (it goes wonderfully well with mackerel). Even better, the recipe is adapted to be cooked quickly in a pressure cooker.


750g (1 1/2 lbs) gooseberries (topped and tailed)
150ml (3/4 cup) water
finely-grated zest of 2 oranges
juice of 2 oranges
750g (1 1/2 lb) sugar


Combine the gooseberries, water and orange juice in a pressure cooker. Seal the lid securely and bring to medium pressure over high heat. Reduce the heat to stabilize the pressure and cook for 3 minutes.

Take off the heat and allow the pressure to reduce naturally. Stir in the sugar and orange juice and heat gently until dissolved. Bring the mixture to a boil (uncovered) then bring to a rapid boil and cook until the jam reaches the setting point is reached.

To test for setting, chill a saucer in the refrigerator. To test the jam, place a small bit on the saucer. If the jam forms a crinkly skin when pushed with your forefinger, then it's ready for potting. If not, boil for 5 minutes more and test again.

Stir in the orange zest and bring to a boil. Take off the heat and allow to cool slightly then ladle into warmed jars. Seal securely and store in a cool, dry, place for at least 2 weeks to mature before use.

For hundreds more ideas for jams, jellies and conserves, why not visit the Celtnet Jam and Jelly recipes page.

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