Gooseberry Jam
Cuisine: German, Jewish
Author: Kitchens
From northern Germany, this delectable recipe provides a wonderful spread or flavoring in cooking.
  • 2 Quarts fresh gooseberries
  • 6 Cups white sugar
  • 1/2 (6 fluid ounce) container liquid pectin
  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. Cover with paraffin, if desired, and seal lids.
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