Gooseberry Jam
Three little ingredients (lemon juice, sugar, and gooseberries) combine to make this wonderful sweet-tart jam.
Servings: 12 per jar
Equipment
Ingredients
- 1 cup gooseberries cleaned, per 1/2 pint jar
- 1/2 cup sugar per 1/2 pint jar
- 1/2 tbsp lemon juice per 1/2 pint jar
Instructions
- If you have not done so, clean and measure gooseberries by cutting off the stem and tail on each berry. You will need 1 cup of berries per 1/2 pint of jam you want to create.
- Wash and sanitize jars, rings, and lids. Keep warm. Fill the canner with enough water to cover the jars by at least 2 inches of water. Cover and heat on high. Watch the temperature, you want a simmer but not a boil when you place the jars in the water.
- In a large, shallow kettle, smash gooseberries with a potato masher. For every cup of berries, stir in 1/2 cup sugar and 1/2 tablespoon lemon juice. Begin to heat over medium-high heat, stirring often. Smash more as they are cooking down.
- Heat to 8 degrees above the boiling point of water. If you are at sea level, the gelling point is at 220 degrees. For every 1000 feet of elevation, you subtract 2 degrees.
- Once the jam has reached the gelling point, remove from heat. Ladle into prepared jars, leaving ½ inch head space. Wipe rims of the jars with a damp cloth, add lids and rings, tightening to fingertip tight. Place in the canner, increasing the heat to high. Once the canner reaches a boil, process for 10 minutes. Remove from heat and allow jars to cool in the canner over 5 minutes. Remove from canner and allow to rest for 12 hours before storing.
Notes
You can skip the processing step all together if you feel more comfortable. If you do so, the jam will need to be stored in the refrigerator. The process of water bath canning creates a self-stable jam. That is, a jam that can be stored on the shelf.