Gooseberry jam is a hidden gem among jams. Prepare gooseberries by rinsing well, removing the stem and the tail, and mashing with a potato masher. Add 3 cups fruit — either all gooseberries or a ...

Preheat the oven to 165ºC. Line two 20 cm cake tins with gently sloping sides with foil. The foil helps the sponge develop a nice golden colour and the sloping sides give the filled cake a slightly ...

Jam is an affordable supermarket ingredient but nothing beats the taste when it's made fresh with sweet berries. While this popular condiment comes in many different varieties, raspberry, strawberry ...

We were introduced to the joys of growing, using, and preserving gooseberries when we lived on a backcountry farm in Nova Scotia. In Canada, gooseberries, like black currants, were well known, ...

It is probably through the prism of a green gooseberry that we can distinguish between old and new trends in Ireland. I don't think anything other than a steamed gooseberry pudding could define an ...

Top and tail the gooseberries. A knife or scissors will make this easier. Combine in a pot with the water and simmer until the fruit is very soft and broken up. Add the sugar, bring back to the boil ...

An intriguing tart berry, about the size of your thumb, that's at its best picked green. Gooseberries are too sour to eat raw but make a beautiful pie-filling. Top and tail the gooseberries. A knife ...