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Female Interviewer1: That's a lot. Have you picked any? Yeah, you don't like them at all do, do you?
Female Interviewer2: This one is, it's all gone.
Female Interviewer1: You have picked all the correct ones.
Female Interviewer2: I had picked them and I got full glasses.
Female Interviewer1: Very nice.
Female Interviewer2: But this one, I didn't pick. Pick the nice white big one, it's good for -- these are small.
Female Interviewer1: Oh! Look at that.
Female Interviewer2: This one is better.
Female Interviewer1: Welcome to legourmet.tv. The other day we were over at nana's and we picked a bunch of gooseberries. So today I'm going to make some jam. We can start by washing the berries.
Conveniently, during the washing purpose the gooseberries will sink, the leaves will float, it does not gives us chance to skim the leaves off the top without having to pick them all individual. So the next step for me is to put my gooseberries into the steel pot with a bit of water. So I can give them bit of a cook, I do this so that I can strain the seeds and the stems from the berries. Some people don't like seeds in the jam, I personally don't like stemming the berries.
So add just a bit of water. You don't need to cover the berries, you just need to put enough so that you don't burn the berries in the bottom of the top. We will cook them until they get soft enough for us to mush them down and strain them through the cheesecloth.
The gooseberries have now cooked enough so that they are ready to be strained through the cheesecloth. So I have prepared the cheesecloth, I have my strainer. My bowl, my strainer, my cheesecloth multiple layers, different directions and we just poured it in and mush it through. I am actually going to use a scoop. So gravity will do a lot of the work, but you just kind of give it a little stir. So it strains out all of the seeds and the stems and the whatever leaves I didn't pick out, all the little pieces I don't want in my toast.
So let it cool a bit, so I can get it one last squeeze, get all the juice that I can out of it. Now you do want to let it cool first, because it still gets really hot. So throw your rinds and stems aside and then we will mix equal parts gooseberry juice and sugar and put it back on the stove.
So we've got it back on the stove. We're going to bring it to a boil stirring it, bring it into a rolling boil at which point we will stir it all the time for about 20 minutes would be my estimate. We will keep testing it. Ultimately, what we wanted to do is that the liquid will coat the back of the spoon. So see you back here in about 20 minutes. Cold spoon, dip it in, well, it's little thicky there. It's look like it's got some sheathing. I think it's ready to go.
Now the thing that I always find amazing is that it turn into this beautiful red color. Now like all jam, you're going to fill it till it's about 1 centimeter from the top, just about a quarter of an inch. As per usual, we want to make sure we don't have any dirt on the top of our seal there. Get ourselves a lid.
So you got our lid on. We will set it aside, we will fill the rest of the jars and I will put them in the canner for processing. Alright, so there is last one, it's time to put them back in the canner. So there we have it, gooseberry jelly. Now we processed it for 15 minutes in the canner, turn the heat off, let it sit for five. I'm going to take out the rest of the jars, sit them aside on the counter for next 24 to 48 hours, listening for that tell-tell-pop sound to let me know that they have sealed properly and then we will be ready for toast. So I hope you enjoy your jelly. Thanks for stopping by at legourmet.tv.