Thursday, June 9, 2016

We Be Jammin'... Gooseberry and ??? Jam



Gooseberry And Raspberry Jam
Found on Pinterest

6 c. gooseberries (the yellow ones) 

3 c. sweet gooseberries (the dark red ones) 

2. c. raspberries 

1 box (1.75 oz) Ball No Sugar Pectin 

4-1/4 c. sugar 

1/2 t. butter 

Mix 1/4 c. sugar with the pectin and set aside in a bowl. Measure the remaining 4 c. sugar into another bowl. Place both types of gooseberries in a heavy pot, heat on medium low and as they cook use a potato masher to mush it all up. Run the mush through a food mill fitted over a large bowl, separating the fruit pulp from the skins, seeds and stems of the fruit. Measure the gooseberry pulp, the desired result is 4 1/2 c. gooseberry purée. Mix the 2 c. whole raspberries into the pulp.

Wipe out the heavy pot, add the fruit and the dry pectin/sugar and mix well. Add the bit of butter. Bring to a full boil, stir continuously. When the fruit is at a full boil that cannot be stirred down, pour in the remaining sugar. Keep stirring and bring the mix back to that full boil. Boil for a minute then remove from heat. Skim off any accumulated foam. Ladle into sterilized jars, seal and process in a boiling water bath for 10 minutes. Yield: 9 one cup jars.


Gooseberry-Mango Jam 
Found on www.bhg.com

Yields: 6 half-pints

Ingredients


6 cups fresh or thawed, frozen gooseberries, stems removed

1/2 cup water

6 cups sugar

2 cups finely chopped peeled mangoes

1/4 cup lemon juice

Directions

1. In a 6- to 8-quart heavy pot combine half of the gooseberries and the water. Using a potato masher, crush berries slightly. Stir in the remaining gooseberries, sugar, mangoes, and lemon juice.

2. Bring mixture to boiling over medium heat, stirring constantly to dissolve sugar; reduce heat. Boil gently, uncovered, for 30 to 40 minutes or until mixture is thickened and sheets off a metal spoon, stirring frequently (jam will be a darker red in color). Remove from heat andquickly skim off foam with a metal spoon.

3. Ladle hot jam into hot sterilized half-pint canning jars, leaving a 1/4-inch headspace. Wipe jar rims; adjust lids and screw bands.

4. Process filled jars in a boiling-water canner for 10 minutes (start timing when water returns to boiling). Remove jars from canner; cool on wire racks. Makes 6 half-pints.

No comments:

Post a Comment

html, body, div, span, applet, object, iframe, h1, h2, h3, h4, h5, h6, p, blockquote, pre, a, abbr, acronym, address, big, cite, code, del, dfn, em, font, img, ins, kbd, q, s, samp, small, strike, strong, sub, sup, tt, var, b, u, i, center, dl, dt, dd, ol, ul, li, fieldset, form, label, legend, table, caption, tbody, tfoot, thead, tr, th, td { margin: 0; padding: 0; border: 0; outline: 0; font-size: 100%; vertical-align: baseline; background: transparent; } body { line-height: 1; } ol, ul { list-style: none; } blockquote, q { quotes: none; } /* remember to define focus styles! */ :focus { outline: 0; } /* remember to highlight inserts somehow! */ ins { text-decoration: none; } del { text-decoration: line-through; } /* tables still need 'cellspacing="0"' in the markup */ table { border-collapse: collapse; border-spacing: 0; }