Back home, an exhaustive search of the interweb failed to reveal anything useful on the subject of Rhubarb and Gooseberry jam, although there were plenty of recipes on the individual versions. This afternoon, I pottered down the garden and … This is our best selling jam. Makes just under 2kg of jam. You’ll need clean jars and lids and a heavy based saucepan, check out my jamming tips at the end of this post here. Boomboom Rhubarb & Gooseberry Jam. Add the gooseberries and cook for a further 3 minutes. Rhubarb also adds taste interest and complexity to the jam when combined with the delicately delicious flavour of our sun-ripened wild blueberries.
When I moved into my house we inherited a lovely garden that was tenderly cared for by the previous owner and he loved his fruits – we have a fig tree, rhubarb and gooseberries and last year we decided to add to this by planting a redcurrant, blackcurrant and raspberry bushes. ; Cook in a microwave oven on high for 4 minutes,the fruit should be uncovered, check the rhubarb you should notice it starting to soften. ; Carefully crush the fruit again with a potato masher. The rhubarb provides the acidity that enables the blueberries, sugar and fruit peel pectin to form a proper gel. 1kg jam sugar, or 1kg golden caster sugar and a decent sugar thermometer 550g rhubarb stalks, roughly chopped 400g fresh goosberries 25g fresh root ginger, grated Juice and zest of 1 large orange. Thyme Infused Blackcurrant, Gooseberry and Raspberry Jam. Toss the rhubarb and gooseberries with the extra sugar and spread them over the batter. Our blueberry jam recipe contains a small portion of home grown rhubarb. Place the rhubarb into a bowl, ideally a glass bowl so you can see how the jam is boiling. Bake for 40-45 minutes, or until the cake is cooked through.