How to Make Gooseberry Jam II

gooseberries

Here is an easy way to use and preserve that awesome taste of summer.

Since gooseberries are rich in pectin, make this jam the old-fashioned way, without commercial pectin. If the jam will be used soon, or frozen, there is no need to bother with canning it. Jam will keep for several weeks in the refrigerator.
This recipe yields about 7 eight-ounce jars.

Things You'll Need

• 6 cups gooseberries
• 1 1/4 cups of water
• 5 cups of granulated sugar
• 1 lemon
• Stock pot
• canning jars
• canning pot

Instructions

1. 

   Juice the lemon; set aside.

2. 

   Remove and discard all stems, from both sides of the berries.
   Wash the berries in cool running water.

3. 

   Place berries in stock pot.
   Add the water; cook over medium heat until gooseberries are just tender, about 10 minutes.

4. 

   Add sugar and lemon juice.
   Stir continuously until the sugar dissolves.

5. 

   the heat to high; bring mixture to a boil.

   Reduce heat to medium, continue to cook rapidly until setting point is reached, about 45 minutes. To avoid burning you must stir continuously.

6. 

   Ladle into warm sterilized jars.

7. 

   Use a liquid measuring cup to pour hot 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.

8. 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.