Combine all ingredients in a heavy-bottomed stockpot. I followed the instructions, the infusion smelled divine, all was going very well. I don’t normally use pectin – I’ve had more trouble with things being too firm than too runny. To seal and process, fill 3 hot, sterilized 4-ounce … 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. … It’s far too fiddly for me. Drizzle this four-ingredient Gooseberry-Mango Jam over pancakes, waffles, or French toast, or spread it on your breakfast toast to start the day on a sweet note. Total Carbohydrate Tip the strawberry mixture into … Put both fruits into a preserving pan with the lemon juice and set over a low heat to gently cook the … Here they are everywhere (including my little garden!). 9.6 g Boil hard until the mixture just reaches the gell stage, about 20 minutes. In my first year of canning, I had a batch of strawberry jam that didn’t set, so I called it sauce and gave it away as gifts. I’m hoping to build some stock so the jars may last beyond the season. Place 3 spoons on a plate and into the freezer. Place the trimmed gooseberries into a saucepan and pour on the water. If using new lids there is no further preparation necessary. Spoon a little jam onto a chilled saucer, leave to cool then run your finger through it. that canning experts recommend. You can follow any responses to this entry through the RSS 2.0 feed. Prepare ten to twelve 190ml/8-ounce jam jars with twist on jar lids by sterilizing according to safe canning procedures. ( Log Out /  Another 2 pounds turned into a strawberry shortcake (can’t go wrong there), and the last 2 pounds participated in the sugar-free jam experiment. Boil hard until the mixture just reaches the gell stage, about 20 minutes. Blog at WordPress.com. The next day, cook the berries for about 20 to 30 minutes, until the jam gives signs of beginning the set (place a spoonful of juice in the fridge and, once cold, check for the ‘gelling’ effect). Finely chop or grind berries. When you get the jars ready, after soaking them in hot water, use tongs and silicone mitts to handle the glass jars because they will be VERY hot. To make NO COOK Strawberry Freezer Jam, pulse 2 cups of chopped strawberries until chopped into very small pieces. Remove blossom and stem ends from fruit. Change ), You are commenting using your Google account. Pour the gooseberry jam into prepared jars, leaving 1/4 inch headspace. Just be sure that the jam is cooled completely before covering and putting in the refrigerator. Having nurtured the sugary jewels, painstakingly, over the course of two days, I might have paid more attention. Sterilize jars for 5 minutes in a pan of boiling water. The gooseberries are really quite beautiful with a nice rosy color and have a flavor ranging from sweet to … Simmer this fruit for around 15 minutes, to thoroughly soften the gooseberries. Before starting the jam, put 2 saucers in the freezer. 1 liter red gooseberries, blossoms and stems trimmed 2-3 dl sugar / 1 – 1.5 cups sugar 2 teaspoons lemon juice 1/4 teaspoon ground cardamom 1/2 dl / 1/4 cup water. Adding gooseberries (or currants) ensures a good set, and adds a very nice tangy flavour too. An easy and tasty jam recipe. saucepot. Recipe by: Kesira. Not that ours ever lasts that long. Stir in the sugar. Place the lids and bands on top, screwing on the bands just until fingertip-tight. This jam is not overly sweet as gooseberries are quite tart. Measure exactly 5-1/2 cups prepared fruit into 6- or 8-qt. Now I have to specifically make strawberry sauce for several of the people on that first list! Press through a sieve, and reserve the puree. 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