I make gooseberry jam every year, even though I can’t eat it (allergies). The bush is overgrown and prickly, and we have to top and tail every berry. But then – then I get to make The Ettrick Jam.
The recipe comes from Canadian Country Preserves and Wines, by Blanche Pownall Garrett, published in 1974. It’s a collection of old recipes. She writes, “At a craft fair several years ago, one of the exhibitors gave me this recipe from one of her cookbooks, dated 1847.”
For those who know gooseberries, this is for green ones. There’s also a jelly recipe for ripe gooseberries (dull-red), but it’s The Ettrick Jam I adore.
The result is dark and rich and very adult. I love it on crackers, except I shouldn’t really have any.
It’s good with meat, too, as a relish, but mostly – I like it on crackers, because then I can savour the depth of flavours.
And I ponder, why is it called The Ettrick Jam? What or who or where is Ettrick? And why The?
That’s the most important question.
Maureen
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