- Joined
- May 27, 2012
- Messages
- 5,194
- Location
- Bellmere, QLD
- Website
- www.selfsufficientme.com
- Climate
- Sub-Tropical
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- #1
I decided to make a cheese jam/jelly from Ceylon Hill Gooseberries and I'm happy to announce it turned out amazing!
Sweet jelly or a jam goes really well with cheeses and I was keen to not only make a good tasting accompaniment to cheese but also one that held its shape looking good and practical on a cheese platter.
Initially, I tested a small batch (100 grams) to see how it would turn out with all the seeds and the skins left in and I found once the jam reduced down the masses of seeds and tough outer skins produced a bitter and cluggy end product.
So for the main batch I decided to strain the stewed fruit before adding the sugar. I used a medium holed strainer which left some seeds through (but kept most back) and this worked perfectly with the end result being a solid crimson jelly with the odd seed to crunch.
There are the classic cheese jams like the ones made from quince or figs and now I can honestly say here's another classic made from Ceylon Hill Gooseberries.
Sweet jelly or a jam goes really well with cheeses and I was keen to not only make a good tasting accompaniment to cheese but also one that held its shape looking good and practical on a cheese platter.
Initially, I tested a small batch (100 grams) to see how it would turn out with all the seeds and the skins left in and I found once the jam reduced down the masses of seeds and tough outer skins produced a bitter and cluggy end product.
So for the main batch I decided to strain the stewed fruit before adding the sugar. I used a medium holed strainer which left some seeds through (but kept most back) and this worked perfectly with the end result being a solid crimson jelly with the odd seed to crunch.
There are the classic cheese jams like the ones made from quince or figs and now I can honestly say here's another classic made from Ceylon Hill Gooseberries.