Gooseberry Jam

Gooseberry Jam

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"This is a jam recipe was given to me by my mother in law. She made it every year and would send us a pint because we could not get gooseberries where we lived."

Ingredients

30 m {{adjustedServings}} servings 65 cals
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Original recipe yields 80 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 65 kcal
  • 3%
  • Fat:
  • 0.1 g
  • < 1%
  • Carbs:
  • 16.6g
  • 5%
  • Protein:
  • 0.1 g
  • < 1%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • < 1 mg
  • < 1%

Based on a 2,000 calorie diet

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Directions

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  1. Remove blossom and stem ends from gooseberries. Force berries through food mill. Measure 4 cups of the berry mash into a large pot. Stir in the sugar. Bring to a full rolling boil over high heat, and boil hard for 1 minute, stirring constantly. Remove from heat, and stir in pectin at once. Skim off any foam with a large metal spoon.
  2. Sterilize jars and lids in boiling water for at least 10 minutes. Take turns with skimming foam, and stirring the berry mixture for 5 minutes to let it cool slightly. Ladle into hot sterile jars, leaving 1/4 inch headspace.
  3. Process in a boiling water bath for 10 minutes.
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Reviews

7
  1. 8 Ratings

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Delicious! I'd never tasted a gooseberry before, and wasn't sure what to expect. My jam turned out great, perfect sweet/tart combo, and such a beautiful color. My family loves it too!

Not having a food mill, I crushed my berries in a food processor on "chop". Nice texture, good jam consistency, delicious!

this recipe was GREAT! I have gooseberries growing on my property my jam was not as dark as the picture here, (maybe different types of gooseberries?) mine was a lovely rose color i left the see...