Jam Eirin Mair (Gooseberry Jam) is a classic Cymric (Welsh) multi-fruit marmalade originating in Patagonia and incorporating lemons, limes, oranges and grapefruit. The full recipe is presented here and I hope you enjoy this classic Welsh version of: Gooseberry Jam (Jam Eirin Mair).
Fe arferwn baratoi hwn bob blwyddyn o ffrwythau wedi eu hel o fferm fy ngor-ewythr. Roedd ganddynt hanner dwsin o lwyni aeddfed, ond nid oeddynt yn eu bwyta eu hunain. O'r herwydd, roedd gormodedd. Caeth dipyn eu gwneud yn dartennau, gyda eraill yn cael eu rhewi nes yn hwyrach yn y tymor. Ond roedd amryw gilo yn cael eu paratoi'n jamiau neu gyffaethau.
Cynhwysion:
2.7kg o siwgwr
2.7kg o eirin mair
1.1l o ddŵr
15g o fenyn
Dull:
Golchwch yr eirin mair, gan dynnu eu brig a'u cynffonau. Cyfunwch y ffrwythau mewn sosban waelod trwm ynghyd â'r dŵr. Dewch i'r berw, cyn lleihau'r gwres i fudferwi a choginio'r gymysgedd am 30 munud, gan stwnsio'r ffrwythau yn erbyn ochr y sosban gyda llwy bren nes bod y ffrwythau'n feddal.
Ychwanegwch y siwgr i'r sosban, gwreswch drwodd, gan droi nes ei ddiddymu'n llwyr. Dewch i ferwi a choginiwch yn gyflym am tua 15 munud. Profwch ar gyfer gosod trwy osod plât yn yr oergell. Llwywch ychydig o'r jam ar y plât, caniatewch iddo oeri cyn ei symud gyda'ch bys. Os yw croen crychog yn ffurfio yna mae'r jam yn barod. Os nad yw'n furfio berwch am 5 munud yn fwy a'i brofi eto.
Sgimiwch wyneb y jam cyn lletwadu i fewn i jariau wedi'u sterileiddio sydd wedi'u cynhesu mewn popty wedi'i osod i 100°C am 10 munud. Gadewch 1cm o ofod am ben y jam, yna gosodwch y caead, caniatewch i'r jam oeri cyn labelu a storio.
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English Translation
We used to make this every year with fruit picked from my great uncle's farm. They had half a dozen mature bushes but never ate them themselves, so there was a glut. Some were made into pies, others were frozen for later in the year but a few kilos always found their way into jams and preserves.
Ingredients:
2.7kg sugar
2.7kg gooseberries (slightly under-ripe are best)
1.ll water
15g butter
Method:
Wash the gooseberries then top and tail them before placing in a heavy-bottomed saucepan along with the water. Bring to a boil, reduce to a simmer and cook for 30 minutes, mashing the fruit against the side of the pan with a wooden spoon until the fruit is tender. Take off the heat and mash the remainder of the fruit with a potato masher.
Add the sugar to the saucepan, heat through, stirring until completely dissolved then add the butter. Bring to a boil and cook rapidly for about 15 minutes. Test for setting by placing a plate in the fridge. Spoon a little of the jam onto the plate, allow to cook then move it with your fingernail. If a crinkly skin forms then the jam is ready. If not continue boiling for 5 minutes more and test again.
Skim the surface then ladle into sterilized jars that have been warmed in an oven set to 100°C for 5 minutes. Allow 1cm of head space then secure the lid, allow to cool and store.
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