Playing Gooseberry

It took me the best part of a day, on and off, to get all my gooseberries washed, topped and tailed. I would have like to have processed them all straight away but the majority of them have gone in the freezer for now. Lets hope that I get around to doing something with them sooner rather than later because I still have soft fruit in there from last year.

For some reason, I’ve got a bit of an obsession with Kilner jars. Maybe it’s the fact that they are ‘old’ technology. I don’t have that many: four medium ones and two larger ones. Most of the time I prefer to make my preserves in recycled glass jars because I like to give them away as gifts and I couldn’t bear to part with a Kilner jar. However, for the purposes of preserving fruit by bottling, rather than jamming, a Kilner jar or a Le Parfait jar is essential.

I haven’t done much bottling but it’s a process that appeals to me. Again, I can only think that it is it’s old fashioned-ness that I like. If you had no electricity you could preserve fruit like this with a suitably big pan and a stove. I chose to use the oven method this time though. Most of the people that I have quizzed about it can remember their own mothers bottling fruit. Women from my grandmothers generation didn’t have fridges when they first set up home during World War II, never mind freezers.

My only foray into bottling so far was when I preserved some homemade passata. We had a glut of tomatoes that year. I’ve since wondered whether you can preserve home made soups in a similar way and if not, why not?

Since that one and only attempt, I’ve been on the lookout for a likely bottling project. Gooseberries seemed to be ideal and I had the brainwave of using some of my elderflower cordial as the liquid in which they are cooked. According to my books, you can preserve fruit in plain water but it will obviously taste better in syrup. I diluted my cordial one to one with water as that seemed to give about the same concentration of sugar as the books used in a ‘heavy’ syrup.

As you can see in my (poor) photos, the bottling process made the fruit shrink quite a bit and rise to the top of the jar. These photos were taken as soon as the jars came out of the oven and, after a bit of a shake, it has spread out a bit more now. As yet, we haven’t taste tested the results. Bottled fruits seem to cry out to be stored until the depths of winter. There’s not much point in preserving them one week and eating them the next, especially when there are so many other fresh summer fruits around.

My next gooseberry experiment was ice cream. Last year I made this from the River Cottage Year by Hugh Fearnley-Whittingstall (the link is to a Guardian article but it is the same recipe). It was deliciously creamy and delicate and I will definitely be making some more. However, I decided to try this, different recipe that had a large quantity of greek yoghurt in it, since I had a pot slowly going off in the fridge.

 

I have never used an ice cream maker before and I think I will have to play with it a bit more before I pass judgement. The ice cream itself turned out well, though it is very hard and needs a good half hour in the fridge before it can be served easily. I deliberately made it quite tangy and we ate it with a dollop of gooseberry jam. I also served it with these little beauties, which were a nice complement.

 

I’m sure there is going to be much more gooseberry experimentation, since I picked another kilo on Saturday! Watch this space.

Sorry about the very small final picture – I can’t work out why it won’t upload any bigger. 

 

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