It's the end of the gooseberries for 2020. It was a bang up year with gallons of them in the freezer it was time for a pie. So the last picking of the season I cooked down instead of freezing.
Gooseberry Pie
5 cups gooseberries fresh or frozen
3 heaping Tablespoons corn starch
2 cups granulated sugar
2 crusts for a nine inch pie
Notation if your berries are green (unripe) you will have to add more sugar.
Put gooseberries in saucepan. and slightly cook on simmer just until they start to soften.
Mix sugar and corn starch and add to berries and continue to cook just until thickened .
Allow filling to cool slightly and then pour into bottom crust.
Apply top crust and brush with mixed milk and egg white
Bake at 350 for 60 minutes or until top is golden.
That is another crop down. Finished both the beets and gooseberries. Just starting on green beans and zucchini.
Blessings from The Holler
The Canned Quilter
Looks delicious! And those beans from yesterday look amazing also! I could literally comment every post because I enjoy them all so much.
ReplyDeleteYour post today reminded me that I need to get my beets picked and get some raspberry jello on my grocery list for beet jelly.
Your posts are inspiring me every single day. Like a little line of crumbs to get my pa-tooty off the chair and DO something! Night before last, I actually made another batch of strawberry jam AFTER cooking supper. LOL. I know this winter I will be so glad for a taste of summer strawberries!
Have a great day!
Okay honey share! Beet jelly with Raspberry jello??
DeleteHey Lori! I have never tasted a gooseberry pie, can you believe it? Love your posts and videos, girlfriend.
ReplyDeleteCQ -
ReplyDeleteHere's the recipe. It's a very old country recipe. I notice now that it says to cook the jelly six minutes after adding the jello & sugar. Now that I make jam more often, that seems weird to me since usually you only cook jam (after adding the sugar and coming back to boil) another one minute. This recipe also appears to be double the Surejell & other ingredients - so it could be halved easily as well. Usually doubling in Surejell recipes is a no-no, but this works for me - so I'll keep doing it. I have had trouble sometimes with it setting up slowly but it eventually sets up. Anyway, I think you could take the basics here and figure it out - since you are a pro. :) It's just using beet juice to make regular pectin jelly but also adding a box of jello when you add the sugar.
We love this jelly and it is especially good for filling donuts!
https://athomemyway.blogspot.com/2013/07/canning-raspberry-b-jelly.html
Thank you for sharing! I have made zucchini jam with jello, but would not have thought of a beet jelly. Can’t wait to give it a try!
Deletei want to plant gooseberries because I understand that they can be used instead of apples for pectin to make jam and jelly. Do they have a mild flavor? I have never tasted them.
ReplyDeletePer the beet jelly- my husband’s grandmother used beet juice and flavored it with Koolaide to make beet jelly.
gooseberries have a tart taste unless dead ripe. Kind of like sour green apples to me.
DeleteI have followed your blog for years and was so sad when you stopped. How happy I am to see you going strong at it once again! I remember you telling us the place where you purchase canning jar lids once upon a time but can't seem to find the post. Would you tell me? I am really in need of some and apparently EVERYONE is canning this year- I can't find any locally at all. My large family depends upon it so I am kinda desperate! Thanks!
ReplyDeleteTry Lehman's
ReplyDelete