Gooseberry Jam

By Master Chef on October 11th, 2011 · In Accompaniments, Fruits, Honeys, Jams and Spreads, Regional and Ethnic, Special Diets, Spices and Extracts, Techniques

Gooseberry Jam

From northern Germany, this delectable recipe provides a wonderful spread or flavoring in cooking.

Author: Epicurus.com Kitchens

Recipe type: Condiments

Cuisine: German, Jewish

Ingredients

2 Quarts fresh gooseberries
6 Cups white sugar
1/2 (6 fluid ounce) container liquid pectin

Instructions

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.
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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