Gooseberry Jam
Recipe: #14807
October 19, 2014
Categories: Canning/Preserving, Fat Free, Gluten-Free, Kosher, Low Cholesterol Low Fat, No Eggs, Non-Dairy, Vegetarian, more
"Art of Preserving, Jan Berry from a review from the other place very helpfulBecause gooseberries are so high in pectin I added 1/4 cup more water. It jelled beautifully! Also while the gooseberries are simmering in the water, put the sugar in a oven proof container and heat at 250 degrees for 10-15 minutes. Adding hot sugar to the gooseberry brew helps prevent sugar crystals from forming. During step 5, check the setting point after about 10-15 minutes of boiling--mine was ready after about 15 minutes of rapid boiling."
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (621.1 g)
- Calories 1115.5
- Total Fat - 0.9 g
- Saturated Fat - 0.1 g
- Cholesterol - 0 mg
- Sodium - 8.4 mg
- Total Carbohydrate - 288.4 g
- Dietary Fiber - 5.8 g
- Sugars - 274.5 g
- Protein - 2 g
- Calcium - 22.5 mg
- Iron - 0.8 mg
- Vitamin C - 46.5 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Remove and discard all the stems.
Step 2
Place the gooseberries in a jam pan or wide sauce pan. Add the water; cook over medium heat until gooseberries are just tender, about 10 minutes (I added a small handful of blueberries in for color).
Step 3
Add sugar and lemon juice and keep stirring until the sugar dissolves. Turn up the heat; bring mixture to a boil. Continue to cook rapidly until setting point is reached, about 45 minutes.
Step 4
Ladle into warm sterilized jars and seal
Tips
No special items needed.
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