sam and i canned some pickles yesterday, and i had the canning bug tonight. so i made 2 small batch (really small) recipes of jam with my gooseberries & red currants. jams & jellies are so quick and simple. i think i spent more time pulling stems than i did actually making the jams. both recipes are really simple & pretty similar. i didn't have the amounts the recipes called for, so i just adjusted accordingly.
RED CURRANT JAM.7 cups stemmed red currants.
1/3 cup honey.
1 cup sugar.
place all ingredients in a sauce pan & bring to a boil. reduce heat & boil gently for 20 minutes. an easy way to tell when the jam is ready is to chill a plate in the freezer for a few minutes, then spoon a tiny bit out onto the cold plate. if the liquid of the jam runs in a large puddle, it's not quite ready. but if the liquid spreads just a little then quickly firms up, it's ready.
GOOSEBERRY SAUCE.
10 cups stemmed gooseberries.
2 cups sugar.
put all ingredients in a sauce pan & bring to a boil. reduce to medium-low and simmer for 10 minutes, gently stirring periodically.
both can be ladled into hot, sterile jars with 1/4 inch headspace & processed for 10 minutes.
i've had the currant jam before, and it's very tart. this is my first time making the gooseberry sauce, but i tried it when i did the chill test, and it was really good. not quite as tart. i think it will be really good over home made waffles or ice cream. can't wait to try these!
i have more canning plans for tomorrow morning, so hopefully there will be more successful canning stories & delicious recipes on the way soon.
i also hung out with my cat friend tonight who has been coming around a lot lately. she's really sweet. her owners moved out & abandoned her : (. if anyone is looking for a really cute & friendly cat, let me know & i'll grab her for ya!
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