GOOSEBERRY REFRIGERATOR JAM
Yield: Makes 12 servings (¼ cup per serving)
INGREDIENTS
Refined Sugar Free
http://www.feastie.com/
Yield: Makes 12 servings (¼ cup per serving)
INGREDIENTS
- 750g peeled gooseberries
- 125g dried apricots, finely chopped
- 15g fresh ginger, finely grated
- The juice of 1 lime
- 2 fresh vanilla beans
- Add the gooseberries, chopped apricots, ginger and lime juice to a heavy bottomed saucepan.
- Using a sharp paring knife, split the vanilla beans in half lengthwise and scrape the seeds with the tip of the knife.
- Add the seeds as well as the now empty pods to the saucepan. They add a lot of flavor and you can even leave them in the jars until the jam is all gone.
- Bring to a boil over medium-high heat. Reduce heat and continue cooking until the gooseberries start to pop and release their juice and seeds, about 5 minutes.
- You want to keep about half the fruits whole, so make sure you don't overcook your jam.
- If you are planning on eating the whole batch within a week, just allow the jam to cool and keep refrigerated in an airtight container, for 8-10 days.
- However, if you want to keep it a little bit longer, transfer the jam while it's still hot into clean Mason jars and close the lids loosely. Allow to cool completely and transfer to the refrigerator.
- If a proper seal forms, you will be able to keep your jam for a couple of weeks in the refrigerator.
- Of course, if you know how ('cuz I don't), you could also can this the proper way and keep it on the shelf for several months... but if you're gonna do that, I think you should make a much bigger batch!
Refined Sugar Free
http://www.feastie.com/