Gooseberry Jam
User Reviews
5
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Prep Time
20 mins
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Cook Time
30 mins
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Total Time
50 mins
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Course
Condiments
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Cuisine
International
Gooseberry Jam
Description
This Gooseberry Jam preparation starts by boiling cleaned gooseberries with water and lemon juice which helps retain brightness and acidity. After simmering until the berries soften, sugar is added and dissolved. The mixture is mashed to break up the fruit further and boiled until it reaches the gel point, which can be tested by temperature or a cold plate gel test.
The resulting jam is thick and spoonable with the characteristic tang of gooseberries complemented by sugar's sweetness. The lemon juice enhances the flavor and assists in setting the jam.
The hot jam is ladled into sterilized jars to preserve it for future use. This jam works well as a spread or ingredient in baked goods where tart fruit flavor is desired.
Ingredients
- 1 pound gooseberry any variety; we're using purple gooseberries in the photos), cleaned and tops and tails removed, fresh
- 1 1/2 cups granulated sugar (can use a little more sugar if the berries are underripe or especially tart)
- 1/4 cup water
- 2 tablespoons lemon juice
Instructions
- Place the gooseberries in a large pot with the water and lemon juice. Bring it to a boil, reduce to medium-high heat, and simmer for 10-15 minutes, stirring occasionally, until the gooseberries are softened. Stir in the sugar, return to a boil, and stir until dissolved. Mash the gooseberries to further break them up. Continue to boil for 25-35 minutes, stirring frequently, until the mixture reaches gel stage. This can be determined by using a thermometer (when it reaches 220 F the jam is done) or performing a gel test (see below).To perform a gel test: Place a plate in the freezer (put it in the freezer ahead of time while the jam is boiling). Remove it from the freezer, drop a spoonful of hot jam onto it, and return it to the freezer for 2 minutes. Remove the plate and use your finger to nudge the jam. If the jam wrinkles it is done. If it doesn't, return the plate to the freezer, continue boiling the jam, and test it again every few minutes.
- Ladle the hot jam into hot sterilized jars leaving 1/4 inch space from the top. Wipe the rims clean with a damp cloth. Close the jar and let cool completely before placing the jars in the fridge where the jam will keep for at least a month. Canning for long-term storage: Ladle the hot jam into hot sterilized jars leaving 1/4 inch space from the top. Wipe the rims clean with a damp cloth. Place the lids on the jars and screw shut. Process the jars in a water canner for 5 minutes. Carefully remove the jars and let them sit undisturbed for 24 hours. Transfer to a cool, dark place where the jam will keep for up to a year. This yields approximately 3 half-pint jars of jam.
User Reviews
Overall Rating
5
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