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Gooseberry Jam Recipe

Ingredients

How to make it

  • Clean berries of all stems and the black speck at the bottom. Wash well and mix with the sugar in a large saucepan. Do not cook more than three to four pounds of berries together.
  • Bring to a boil over high heat, stirring regularly to avoid the berry/sugar mixture from sticking to the bottom of the pan and burning/caramelizing. When the mixture is hot, the sugar will have dissolved and tends to splatter; careful, this is very hot liquid.
  • Cook for about ten minutes after initial boil on medium heat; stir frequently to dissolve foamy surface into mixture (or skim it off for a purer result). Ripe berries will give the jam a rich orange/pink color.
  • The jam is ready for filling into individual jars when a last drop coming off the stirring spoon will sit on cold plate without running off or fragmenting when hitting the surface. (You could also use a candy thermometer with the appropriate setting.) The cooking process should take between 10 and maximum of 15 minutes.
  • In the meantime, prepare the appropriate number of jars with an airtight lid. Soaking them in very hot water (to avoid accidental breaking of the jar due to the high temperature of the jam when filling it in). Fill the jars with the hot jam taking them from the hot water one by one. When finished, clean the top edge and side covered by the lid and close tightly. Let cool and store.

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jones2888 Columbus, OH

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