Vegetable Soup with Pumpkin and Risoni
40 min
Warming, filling, and ready in under 40 minutes. Swap the risoni for leftover cooked rice or barley if that's what you've got.
soupveganvegetarian
Gooseberry Jam
Just two ingredients and you get a proper homemade jam. Make a big batch and freeze some — it keeps beautifully.
Instructions
- 1
Put the sugar in a saucepan or ovenproof dish and warm it in the oven at 200°C for 10 minutes.
- 2
Meanwhile, tip the gooseberries into a wide, flat, heavy-bottomed pot and bring to a boil.
- 3
Add the warmed sugar and keep cooking until the sugar has melted and some of the liquid has evaporated.
- 4
Pour the jam into clean jars and let it cool with a kitchen towel draped over the top. Once it's cooled down, put the lids on tight and store somewhere dark and cool.
Per average serving
0
Calories
kcal
0
Protein
g
0
Carbs
g
0
Fat
g
0g
Fiber
0g
Sugar
0mg
Sodium
Family Portions
2portions
Adults
2
Children
No children added
Ingredients
Per average serving
0
Calories
kcal
0
Protein
g
0
Carbs
g
0
Fat
g
0g
Fiber
0g
Sugar
0mg
Sodium
Tips from the kitchen
- Warming the sugar in the oven first is the key step here. It helps it dissolve faster once it hits the hot gooseberries, so you spend less time stirring and the jam comes together more smoothly.
- Use a wide, flat pot for the gooseberries, not a tall saucepan. More surface area means the liquid evaporates faster and you get a better set without overcooking the fruit.
- To check if the jam is ready, put a small spoonful on a cold plate and push it with your finger after a minute. If it wrinkles, it's done. If it runs, give it a few more minutes.
- Draping a kitchen towel over the jars while they cool keeps condensation from dripping into the jam. Once they're fully cool to the touch, lid them up tight.
Ways to vary it
- You can add a few sprigs of fresh elderflower to the gooseberries as they come to a boil, then fish them out before adding the sugar. It gives the jam a floral note that works well with the tartness of the gooseberries.
- For a slightly spiced version, drop in a cinnamon stick or two while the jam is cooking and remove before jarring. It's a small change but shifts the flavour in a nice direction for autumn.
- If you want a smoother texture, you can blitz the cooked gooseberries briefly with a hand blender before adding the sugar. The base recipe gives you a more rustic, chunky jam, which many people prefer.
Storage & leftovers
Properly sealed jars kept somewhere dark and cool will last at least a year. Once opened, keep the jar in the fridge and use it within a few weeks. This jam freezes well in smaller containers, and you can thaw it overnight in the fridge with no loss of quality.
What to serve with it
Spread it on thick slices of bread with butter, or serve alongside a Norwegian-style waffle with sour cream. It also works well spooned over porridge in the morning.
UC
By Untrained ChefPublished 28 June 2026
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