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Art of Preserving, Jan Berry
Make and share this Gooseberry Jam recipe from Food.com.
- Remove and discard all the stems.
- 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.
- 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.
- Ladle into warm sterilized jars and seal.
This jam is woderful. I just made a batch last night and it is pefect. The gooseberries I grow are the little green ones, so I added a small handful of blueberries in for color. It is delightfully tart and sweet, smoothly spreads and very easy to make can't wait till next year tomake this again!
Delicious and my kitchen smelled wonderful as the jam was cooking! Because 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. This turned out so yummy I'm scouting up some more jars so I can make another batch.
Yummy, yummy! I loved how this jelled without pectin. It was very yummy both on biscuits and salmon!