Gooseberry Jam
Only four ingredients to make this delicious jam - perfect on English muffins, scones or in filled pastries! Also delicious in yogurt or mixed into oatmeal.
Equipment
- 1 heavy bottom pan
- 1 colander
- 1 therometer
- canning jars sterilized
Ingredients
- 1 Pound Gooseberries we used red ones
- ¼ Cup Water
- 1½ Cup Sugar granulated
- 2 Tablespoons Lemon Juice
Instructions
- Prep the gooseberries by washing them and topping and tailing them.
- In a heavy bottom pan place gooseberries, water and lemon juice. Bring to a boil and reduce heat to medium high for 10 minutes. Add Sugar and stir. Bring to a boil and reduce heat to medium high. Be sure to stir continuously. Mash some of the berries up to create a smoother consistency to the jam. The jam is done when it reaches gel stage. The temperature should be 220°F
- Ladle hot jam into sterilized jars. Leaving some space at the top. Be sure to wipe the jam off the top and seal shut.
Video
Notes
Pectin doesn't need to be added to this recipe because gooseberries naturally contain pectin.