Gooseberry Jam

Preserving Gooseberries

Gooseberry Preserves red and green gooseberries


2 1/2 lbs gooseberries

Juice of � lemon

2 lbs. granulated sugar

2 tbspn. Fruit Pectin

Prepare the gooseberries by washing and trimming off the stem section and a nibble off the opposite end.

Wash and Sterilize your jars thoroughly in hot soapy water. Rinse in hot clean water to remove any soap residue - dry them thoroughly before using.

Place the gooseberries in a pot with enough water to cover. Heat to a boil and stir in the Pectin. Gooseberries are naturally high in pectin, so you don't really need a lot as is the case with most other Jam and Jelly recipes. 2 Tablesppons will suffice for 2 lbs. of Gooseberries.

Add the lemon juice once a steady boil is attained.

Allow the mixture to boil for 3 - 5 minutes - a steady rolling boil, than turn off the heat and allow it to simmer for about 15-20 minutes. The berries should be a pulpy mush at this point.

Return the mixture to a low simmering heat and stir in the sugar, allow it to cook for another 10 minutes, give or take a nano second.

Be sure that the sugar is completely dissolved into the solution otherwise it could easily crystallize. You're making gooseberry Jam - not candy. Once you are absolutely certain the sugar has fully dissolved turn the heat up and boil vigorously for another 10 minutes.

Joy of Jams, Jellies and Sweet Preserves - Book

You'll also want to be skimming the surface as it boils and cools to remove any impurities that will cause foaming. The foam will not hurt you - it just doesn't taste very good and it will shorten the shelf life of stored jam and jelly.

Do a Jell Test - if it passes pour it into your sterilized jars label and seal it - If not - return it to boiling for a tad longer.

Jell Test - Setting Point is reached when the boiling liquid begins to clot. There are various ways to check for setting.

1.} Dip a long wooden spoon into the pan and hold it up so you can see the liquid run off. If it starts to form flakes as it drops, setting point has been reached.

2.} Pour a spoonful of the hot mass on to a plate and refrigerate for 10-15 minutes.

Push the edges of the jam with your index finger, it is set when it all wrinkly and crinkly. Always test for setting point at the time the recipe suggests, if not set, continue to cook checking every 5 minutes. Don't overcook.

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