Gooseberry Jam
This simple gooseberry jam comes together in minutes, no pectin needed!
Servings: 3 half pint jars (8 oz jars)
Ingredients
- 1 lb Gooseberries about 3 cups
- 3/4 to 1 lb sugar 1 1/2 to 2 cups
- 1/4 cup water
- 1-2 Tbsp Lemon Juice Optional
Instructions
- Clean the gooseberries by removing their tops and tails.
- Place the cleaned gooseberries into a pot with the water and lemon juice. Bring them to a boil over medium-high heat, and cook until they've disintegrated (about 5 minutes).
- Add the sugar, and boil the mixture hard until it reaches gel stage, about 8-10 minutes. Test the jam on a plate in the freezer, or check to see if it sheets off a spoon. Alternately, use a food thermometer and wait until it reaches 220 degrees F.
- Pour the gooseberry jam into prepared jars, leaving 1/4 inch headspace. Apply 2 part canning lids and seal finger tight.
- Either store the jars in the refrigerator for immediate use, or process in a water bath canner for 10 minutes for a shelf stable home canned gooseberry jam that will last years at room temperature.
Notes
Note: Recipe yields 3 half-pint jars when a 1:1 sugar to fruit ratio is used. Reduced sugar gooseberry jam variations will yield slightly less and may take a bit longer to set.
This recipe can be doubled, but do not increase the batch size beyond 2 pounds of gooseberries as large batch sizes heat unevenly and may have trouble reaching gel stage.