How to make cheese jam or jelly from Ceylon Hill Gooseberries

Mark

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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.

 
When I read this at first..I was all "what IS A cheese jam? Is it a jam that has cheese IN it?" then I read your post and realized you meant a jam that was meant to be PAIRED with cheese. HAHAHA!
 
Correct! It actually does go very well with cheese but I have to say we prefer our Rosella jam for a standard sandwich or on toast anyday over the ceylon hill berry jam.
 
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