Comments on: Wild Strawberry-Gooseberry-Rose Jam https://globalkitchentravels.com/wild-strawberry-gooseberry-rose-jam/ International Recipes Sat, 19 Jun 2021 22:48:11 +0000 hourly 1 https://wordpress.org/?v=7.0 By: Chef Mireille https://globalkitchentravels.com/wild-strawberry-gooseberry-rose-jam/comment-page-1/#comment-52622 Sat, 19 Jun 2021 22:48:11 +0000 http://www.theschizochef.com/?p=13598#comment-52622 In reply to Elise Carroll.

You just need to boil until desired consistency. The different in water content should not be so much that you need to alter ingredients. You just will need to cook a little bit longer.

]]> By: Chef Mireille https://globalkitchentravels.com/wild-strawberry-gooseberry-rose-jam/comment-page-1/#comment-52621 Sat, 19 Jun 2021 22:47:18 +0000 http://www.theschizochef.com/?p=13598#comment-52621 In reply to Elise Carroll.

If you are canning, you chill and then boil to seal. However, if you are making just for home use, you can store in the refrigerator without this step and it will last up to 3 months.

]]> By: Elise Carroll https://globalkitchentravels.com/wild-strawberry-gooseberry-rose-jam/comment-page-1/#comment-52619 Sat, 19 Jun 2021 19:21:34 +0000 http://www.theschizochef.com/?p=13598#comment-52619 Hi Mireille,
I am making this with the same proportion of gooseberries, but using store bought cultivated strawberries, rather than wild strawberries.. so I imagine the water content would be higher..? Do I simply boil for longer until I achieve a dense consistency, or do I increase the quantity of sugar..? Or use pectin perhaps? Many thanks in advance 🙂

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