Would anyone have a good recipe for “Gooseberry Jam”…we have alot growing at our cottage and I am very interested in making jam with them… thanks in advance, Cindy…
from Farm Journal’s Country Cookbook, 1972, p. 281
Gooseberry jam is excellent with meats. Use ripe berries for the attractive color. If you use half-ripe or green berries, omit lemon juice.
Categories : Condiments
Amount Measure Ingredient – Preparation Method
2 qts Gooseberries 4 cups Sugar Juice of 1 lemon
Remove both ends from the gooseberries and wash carefully. Drain. Grind with medium-coarse blade of food processor. Combine all ingredients in a wide kettle. Heat very slowly in a covered container until juice begins to form. Uncover and boil, stirring constantly, until juice sheets from spoon, showing it has begun to thicken. Ladle into hot sterilized jars; seal and process according to pressure canner manufacturer’s instructions. Makes 4 half pints of jam.