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Gooseberry Jam Recipes


Gooseberry Jam 1

6 lbs gooseberries
1 1/2 pints of water
7 lbs of sugar
Cooking Instructions:
Wash and clean the berries, removing stalks and snuffs, but leaving the hairs on the fruits. Place the clean berries in a preserving pan with the water and bring to the boil. Simmer until the fruit is tender and falling apart. The quantity of water should be much reduced by now. Add the sugar and stirr until it is all dissolved. Boil firmly until the jam will set when tested. Skim off any scum and debris whilst the jam is boiling. Pour into prepared jars and seal.
Gooseberry Jam 2

1.5 kg gooseberries
1.5 kg sugar
375 ml water
Cooking Instructions:
Top and tail the gooseberries. A knife or scissors will make this easier. Combine in a pot with the water and simmer until the fruit is very soft and broken up. Add the sugar, bring back to the boil (stirring). Boil till setting point is reached. A nice addition is half a teaspoon of vanilla essence added to this jam just before bottling.
Gooseberry Jam 3

2 qts. gooseberries
4 cups sugar
Juice of 1 lemon
Cooking Instructions:
Remove both ends from the gooseberries. Wash. Grind with medium-coarse blade of food chopper. Combine all ingredients in a wide kettle/saucepan. Cook until mixture clings to a wooden spoon, showing it has begun to thicken. Stir constantly while cooking. Ladle into hot sterilized jars; seal.
Gooseberry Jam 4

3 lb fully ripe gooseberries
1/4 cup powdered pectin

7 cup sugar (3 1/2 lb.)
Cooking Instructions:
Wash, stem and remove the blossoms from gooseberries. Chop or put them through a meat grinder. Put the fruit into a preserving kettle withthe pectin and mix thoroughly. Place over high heat until the fruit comes to a hard boil, then immediately stir in sugar and bring slowly again to a full rolling boil, stirring until sugar has dissolved. Boil hard for 1 minute. Remove from the stove and skim off the foam with a metal spoon. Ladle into hot sterilized jars and seal immediately.
Gooseberry Jam 5

1 4/5 kg gooseberries topped tailed and washed
600 ml water
1 4/5 kg granulated sugar
Small knob of butter
Cooking Instructions:
Put the gooseberries and the water in a large preserving pan. Place on the simmering plate and bring to the boil. Cover and place in the simmering ovenfor about 30 minutes until the fruit is cooked. Remove from the ovenmash the fruit a little. Stir in the sugar and the butter. Return to the simmering plate and stir well until the sugar has dissolved. Move to the boiling platebring to the boll and boil vigorously for 10 minutes. Remove from the heat and test for setting. Pour into warm sterilised lars and finish in the usual way.
Gooseberry Jam 6

2 quarts fresh gooseberries
6 cups white sugar
1/2 (6 fluid ounce) container liquid pectin
Cooking 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. Process in a boiling water bath for 10 minutes.
Gooseberry Jam 7

5 cup sugar
2 lb gooseberries (abt 6 cups)
2 cup dry white wine
1/8 tsp cardamom
1/4 tsp margarine
Cooking Instructions:
Place a few small plates in the freezer or the coldest part of the refrigerator. Heat oven to 100 degrees. Spread sugar in a baking dish, and place it in the oven. Sterilize jars: Using rubber-coated canning tongs, place jars in a large pot fitted with a rack at the bottom, making certain that the jars do not touch each other or the sides of the pot. Cover with at least 2 inches of water. Bring water to a boil, and boil jars for 10 minutes. Remove jars with tongs, and place them upside down on a clean kitchen towel to dry completely. Wash lids in hot, soapy water, and place on a kitchen towel to dry. Wash and stem gooseberries. Combine gooseberries, wine, and cardamom in a medium stockpot over medium heat. Bring slowly to a simmer, crushing berries with a potato masher as they cook. Continue to simmer until gooseberries are very soft, about 30 minutes. Add the heated sugar and margarine. Increase heat to high, and cook, stirring constantly to ensure the sugar dissolves, until mixture comes to a full rolling boil (a candy thermometer should read 221 degrees), about 8 minutes more. Skim off any foam that may have developed. Test jam for doneness by doing a wrinkle test: Pour a small amount of jam onto one of the chilled plates. Return to the refrigerator for 1 to 2 minutes. Run a finger through the jam; if it makes a wrinkle, it is done. If it doesn't, cook a few minutes more, and do the test again. Use a liquid measuring cup to pour jam into sterilized jars, leaving 1/4-inch headspace. Wipe rim of jar clean, and top with a lid, sealant-side down; screw band just to the point of resistance. Place jars upside down on a clean kitchen towel for 5 minutes. Turn right side up, and allow to cool completely. The jars are properly sealed when the lid is concave; there should be no sound when the center of the lid is gently pushed down. Store unopened jars in a cool, dry place for up to 1 year; unsealed jars will last in the refrigerator for up to 6 weeks.
Black Currant and Gooseberry Jam


1 1/9 lb. currants
2 1/5 lb. gooseberries
3 1/2-4 cups sugar
Cooking Instructions:
Press currant juice and cook sugar syrup. Put gooseberries step by step in boiling syrup and cook stirring over law heat. If the berries boil soften, make a pose in the cooking for 10-12 hours.
Elderflower and Gooseberry Jam

2.7 kg (6 lb) gooseberries
2.7 kg (6 lb) sugar
1.1lt (2 pints) water
12-15 elderflower heads
15 g (½ oz) butter
Cooking Instructions:
Top and tail the gooseberries. Trim off the elderflower flower heads and discard the stalks. Tie the flowers in a piece of muslin or other cloth bag. Place all of the fruit into a jam pan and cover with water. Bring to the boil over a medium heat. Add the elderflower bag to the jam mix. Allow to simmer, stirring occasionally for 30-35 minutes or until the fruit is tender. Remove from the heat and take out the elderflower bag. Squeeze the liquid out of the bag and diacard the bag content. Pulp or mash the fruit in the pan. Add the sugar, stirring until fully dissolved. Add the butter. Bring back to a rolling boil, stirring frequently, for about 10 minutes. When the jam reaches setting point, skim off any scum, and pour into hot sterilized jars. Seal well.
Gooseberry and Elderflower Jam

1 3/10 kg green gooseberries
1 1/5 lt water
5 or 6 elderflower heads
1 9/10 kg sugar warmed
Cooking Instructions:
Top tail and wash the gooseberries. Put them in a preserving pan with the water and the elderflowers tied up in a muslin bag. Simmer for about 30 minutes till the gooseberries are soft and the contents of the pan are reduced by about a third. Remove the elderflowers add the warmed sugar slowly and cook stirring until it has dissolved. Then boil rapidly till setting point is reached about 15 minutes. Be particularly careful not to overcook this jam or you will spoil its color. Cool a little turn into warm jars cover and store in a cool place.
Raspberry Gooseberry Jam

2 cups tightly packed raspberries
2 cups tightly packed gooseberries, stems and tails removed
3 cups sugar
1 pinch salt
Cooking Instructions:
Mix fruit and sugar together in a 3 qt. or larger saucepan, stir and let stand until juice appears in the pan, about 10 minutes. If jam is to be canned, use this time to prepare jars and lids, according to manufacturer's instructions. Boil fruit and sugar to the "gel" stage, 212°F on a candy or instant-read thermometer. Remove from heat and put into prepared jars. If canning or freezing jam, leave 1/2" space at the top of each jar. Fasten lids and process in a boiling water bath for 5 minutes. (Save time and energy by using pan and hot water from sterilizing the jars). Leave jars in water bath until they cool slightly, then remove them to finish cooling. Check lids to make sure they've sealed and store in a cool dark place.
Rhubarb Gooseberry Jam

2 cup finely chopped rhubarb
1/2 cup water
2 cup stemmed gooseberries, coarsely chopped
2 tbl strained fresh lemon juice
5 1/2 cup granulated sugar
1(3-ounce) pouch liquid fruit pectin
Cooking Instructions:
Wash 5 half-pint jars. Keep hot until needed. Prepare lids as manufacturer directs. Place rhubarb and water in a large, nonaluminum pot. Bring to a boil over high heat, reduce heat, cover and boil gently for 3 minutes. Stir gooseberries, lemon juice and sugar into the rhubarb. Return to a full boil over high heat and boil hard for 1 minute, stirring constantly. Remove from heat and stir in pectin. Ladle the hot jam into 1 hot jar at a time, leaving a 1/4 inch head space. Wipe jar rim with a clean, damp cloth. Attach lid. Fill and close remaining jars. Process in a boiling-water canner for 10 minutes (at 1,000 to 3,000 feet, process for 15 minutes; 3,000 to 6,000 feet, for 20 minutes; above 6,000 feet, for 25 minutes).
Strawberry Gooseberry Jam 1

2 qt Stemmed gooseberries
2 qt Hulled strawberries
4 qt Sugar
Cooking Instructions:
Wash fruits carefully. Drain. Add sugar. Heat slowly to boiling. Simmer slowly, stirring frequently, until thick.
Strawberry Gooseberry Jam 2

2 cups gooseberries (or white currants)
1/4 cup water
8 cups strawberries
4 cups sugar
1/4 cup fresh lemon juice
Cooking Instructions:
Wash the gooseberries and put them in a sauce pan with the water. Cover and bring them to a boil, stirring gently, until they are all popped. Press through a sieve, and reserve the puree. Discard the skins, stems and seeds. Gently rinse the strawberries and drain well. Mash them lightly. Mix the gooseberry puree, strawberries, sugar and lemon juice in a large pot. Bring to a boil, stirring constantly, until the sugar dissolves. Boil hard until the mixture just reaches the gell stage, about 20 minutes. Remove from the heat and skim. Seal in sterilized jars. Process in boiling water for 5 minutes.
Strawberry Gooseberry Jam 3

3 cups (750 mL) strawberries, hulled
3 cups (750 mL) gooseberries, topped and tailed
1/3 cup (75 mL) water
5 cups (1.25 L) granulated sugar
Cooking Instructions:
In large Dutch oven and using potato masher, mash half each of the strawberries and gooseberries to just break up but not completely crush. Add remaining berries and water. Cover and cook over medium-high heat, stirring often, until tender, about 8 minutes. Add sugar; stir to blend. Bring to full rolling boil over high heat, stirring constantly. Boil, stirring constantly, until setting point is reached, about 9 minutes. Remove from heat. Let cool for 5 minutes, stirring to distribute fruit and skimming off any foam. Pour into six 1-cup (250 mL) hot canning jars, leaving 1/4-inch (5 mm) headspace. If necessary, wipe rims. Cover with prepared lids; screw on bands fingertip tight. Boil in boiling water canner for 10 minutes.
Gooseberry and Strawberry Jam

2 lb Gooseberries
4 lb Strawberries
5 lb Sugar
Cooking Instructions:
Cook Gooseberries in a little water. When cooked mash them up. Add the stawberries. Bring slowly to the boil and simmer for twenty minutes. Add sugar (preferably warmed) and stir until dissolved. Boil fast for ten minutes. Check for setting and continue to boil until setting point is reached. Put into warmed, sterilised jars.


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