Gooseberry jam is a hidden gem among jams. Prepare gooseberries by rinsing well, removing the stem and the tail, and mashing with a potato masher. Add 3 cups fruit — either all gooseberries or a ...

High-pectin fruits include: blackcurrants, redcurrants, cooking apples, damsons, quinces, gooseberries and some plums. Low-pectin fruits include: blackberries ...

This recipe combines your favorite fruits with a touch of lemon juice and powdered pectin to create a perfect spreadable jam, great for toast, desserts, or even as a topping for yogurt.

Boil rapidly for about 10 minutes until setting point is reached (200°C on a jam thermometer) or put a teaspoonful on a cold plate, leave in a cool place for a few minutes, then if the jam ...

Don’t skimp on the pectin. Don’t use less sugar than the recipe calls for. Our strawberry freezer jam has been tested over ...

So, can you swap one ingredient for the other? It depends on the recipe. Gelatin can replace pectin in jam, but the texture will be different. In cooking, pectin is mainly used when making jams ...

In this recipe, I’ve used some frozen gooseberries ... transfer to some kitchen towel to drain then serve with the gooseberry sauce.

I later learned that she used damsons — small, dark and purple they are considered the king of plums for jam making. Any plums can be used for this recipe but the darker fleshed varieties look ...

Might this be the solution to one of my lifelong teatime obsessions: baking jam directly into a scone so it wouldn’t be dry? This culinary fixation had already yielded two recipes. In one ...

Carne Asada Fries are a popular Mexican-American mashup in Southern California. This recipe is an adaptation of the carne asada fries at… You’ve heard of the Cali-Baja fish taco, but how about ...

Take advantage of gooseberry season and make ... Read also: Black currant jam: The hidden gem of holiday baking The high ...