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

Yields: 6 half-pints


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


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.

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