Gooseberry jam

I have already eaten ALL yellow gooseberries

-and actually most of reds, too.

But there was few left,

and even though we are not great jam-eater,

I decided to do a tiny dose of gooseberry jam.

I have done once from yellow ones,

but I cannot recommend that

- it looked like frog spawn.

Mixing yellow with carrots makes nice orange jam, though.

After cleaning berries,

I put them with 6 tbl spoons of sugar

into bread maker.

3 tbl spoons of water and

2 ts apple pectin mixed with 1 tbl sugar.

Apple pectin will make jam thicker.

Short jam program on,

and no worries about burning or boiling over:

 During the time jam is boiling, 

there was time to pick up something from garden plot.

Even though my garden plot has turned disaster

- I blame the heat, but to be true,

I think it would be as full with weeds, 

no matter what kind of weather it had been..

But thanks to heat,

we have beans!

I picked up also some sorrel and mangold, onions

-and fresh oregano:

For sorrel soup, perhaps?

After jam was ready I put in boxes

- it will go to freezer.

Sour and sweet.

Great with ice cream.

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