My gooseberry bush is not thriving due to the drought. I have resorted to purchasing fresh berries, out of their capes to eat as is. Given that Dave could not buy gooseberry jam at our local farm store I decided to make some for him. Next I think I should try drying them to add to our granola.
I am a huge fan of spreadsheets. At the end of the Eighties my friend Kim and I went on an Excel course. She was interested in learning the programme and I went with her. Before that I had made use of other spreadsheet platforms but since then Excel is my first choice. I still put into practice today what I learnt with her then. I use a spreadsheet for my shopping list and to work out our itinerary for our overseas trips. They come in handy for keeping track of who comments on my blog and how often. I even do our company price lists in a spreadsheet. Every now and then I make proper use of Excel and create financial sheets. I have one to calculate our monthly deposits, and another one to work out my monthly budget.
Most recently I formulated a spreadsheet to show our tenant how his deposit refund was calculated. For some reason he could not understand the statement of the account that I had produced for him. And I thought the explanation on a spreadsheet would assist him. But, he could not understand that the one cash payment he had made could not be offset against two different charges. In simple terms, total charges less total payments equals deposit refunded. And yet no matter which way I showed him this, he could not see it. It makes me so frustrated and leaves me in not such a sweet state of mind. So, to sweeten my mood I made some gooseberry jam. This is Dave’s favourite and I am so pleased that he loves it.
Click on the links for conversions and notes.
- 200 g gooseberries
- 100 g fructose
- 5 g apple pectin
- Place the gooseberries and fructose into a mixing bowl
- Stir to cover the gooseberries and cover with cling film
- Set aside in the fridge overnight
- Place into a saucepan with the pectin and stir to combine
- Bring to the boil over a medium to high temperature
- Lower the temperature slightly and continue boiling until you reach a temperature of 102° Celsius
- Place into a sterilized glass jar and leave to cool before placing the lid on
- Store in teh fridge and use as needed
Inspiration published on Lavender and Lime March 31:
- 2016 – Fish Cakes
- 2014 – Cari Curry Powder
- 2013 – Honey Liqueur Sabayon
- 2012 – Friday’s Food Quiz Number 14
- 2011 – Gezpacho