Old Fashioned Gooseberry Jam Recipes

GOOSEBERRY JAM

Steps:

• Place a few small plates in the freezer. Put gooseberries and 1/4 cup water into a medium saucepan. Cover, and cook over medium heat, stirring halfway through, until berries are just beginning to soften, about 10 minutes.
• Stir in sugar, and mash berries against side of pan with the spoon. Cook, uncovered, stirring more frequently as jam thickens, until it is bubbling rapidly and the consistency of very loose jelly, about 30 minutes, skimming any foam that rises to surface. Remove from heat.
• Perform a gel test: Remove a plate from freezer, and drop a spoonful of jam on it. Return to freezer for 1 to 2 minutes, then nudge edge of jam with a finger. If jam is ready, it should hold its shape. If jam is too thin and spreads out, return to a boil, testing every minute, until done.
• Return jam to a boil before transferring to a jar. To seal and process, fill 3 hot, sterilized 4-ounce jars with hot jam, leaving 1/4 inch space in each jars neck. Wipe rims of jars with a clean, damp cloth; cover tightly with sterilized lids and screw tops. Transfer jars, using tongs or a jar clamp, to the rack of a large canning pot filled with hot water, being sure to keep jars upright at all times; cover with water by 2 inches. (Jars should be spaced 1 inch apart, and should not touch sides of pot.) Cover; bring to a boil. Process jars in gently boiling water for 5 minutes. Transfer to a wire rack; let cool 24 hours. Press down on each lid. If lid pops back, it is not sealed; refrigerate unsealed jars immediately, and use within 1 month.

GOOSEBERRY JAM

Steps:

• 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.

OLD-FASHIONED GOOSEBERRY JAM RECIPE

Steps:

• Remove the tops and tails of the gooseberries and add them to a large sauce pan with the water and lemon juice. Bring to a gentle boil and continue boiling until the gooseberries break down. Prepare your canning supplies. Bring the temperature of the glass jars up by processing them in hot water for several minutes, and heat a few cups of water in a small saucepan for the lids. Add the sugar to the gooseberries and stir until dissolved. Bring the jam to a rapid boil and boil hard until the gel stage is reached. Skim off any foam and ladle the hot jam into the hot jars, leaving 1/4″ headspace. Place the lids and bands on top, screwing on the bands just until fingertip-tight. Place the full jars back into the boiling water and process 10 minutes. Remove from the water and place the jars on a towel. Let the jars cool. The seals should suck down (you should hear a popping noise as they do). Makes 3-4 eight-ounce jars.

MY GREAT-GREAT-GRANDMA'S GOOSEBERRY JAM

Steps:

• Chop gooseberries, raisins, and oranges finely; reserve orange rinds. Mix with sugar and water in a large pot. Cook until it becomes gelatinous or to desired thickness, about 40 minutes. Grate orange rind and add to the thickened mixture. Mix in well.
• While jam cooks, inspect glass pint jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until jam is ready. Wash new, unused lids and rings in warm soapy water.
• Pack jam into hot, sterilized jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
• Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 10 minutes.
• Remove the jars from the stockpot and let rest, several inches apart, for 12 to 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.

GOOSEBERRY JAM

Steps:

• Remove and discard all the stems.
• Place the gooseberries in a jam pan or wide sauce pan. Add the water; cook over medium heat until gooseberries are just tender, about 10 minutes.
• Add sugar and lemon juice and keep stirring until the sugar dissolves.
• Turn up the heat; bring mixture to a boil.
• Continue to cook rapidly until setting point is reached, about 45 minutes.
• Ladle into warm sterilized jars and seal.

GOOSEBERRY JAM

Steps:

• First sterilise your jars by washing thoroughly in very hot soapy water. Rinse in very hot water then put on a baking sheet in a 140C/fan 120C/gas 1 oven until completely dry.
• Put the gooseberries, lemon juice and 400ml water in a large wide pan (use a preserving pan if you have one). Bring to the boil then simmer for 15 minutes until the fruit is very soft and pulpy. Put 2 or 3 small saucers in the freezer (these will be used to test the setting later on).
• Add the sugar and stir over a gentle heat for another 10 minutes until the sugar is completely dissolved. You don't want it to boil at this point as the sugar could crystallize. Once you can't feel or see any grains of sugar bring to the boil and boil hard for 10 minutes, skimming the surface as you go and stirring now and again to stop it catching. The jam will start to turn a pinky red hue as it cooks.
• Spoon a little jam onto a chilled saucer, leave to cool then run your finger through it. If it's ready it will wrinkle up. If this doesn't happen boil for another 5 minutes then keep testing and boiling until it does.
• Do a final skim on the finished jam then pour into the sterilised jars and seal. Store in a cool dark place - the jam will be good for up to 6 months. Keep in the fridge once opened.

OLD-FASHIONED RASPBERRY JAM

Steps:

• 1. Place sugar in an ovenproof shallow pan and warm in a 250°F (120°C) oven for 15 minutes. (Warm sugar dissolves better.)
• 2. Place berries in a large stainless steel or enamel saucepan. Bring to a full boil over high heat, mashing berries with a potato masher as they heat. Boil hard for 1 minute, stirring constantly.
• 3. Add warm sugar, return to a boil, and boil until mixture will form a gel (see tips, below), about 5 minutes.
• 4. Ladle into sterilized jars and process as directed for Shorter Time Processing Procedure .
• Tip: To make a small boiling-water canner, tie several screw bands together with string or use a small round cake rack in the bottom of a large covered Dutch oven. Be sure the pan is high enough for 2 inches (5 cm) of water to cover the jars when they are sitting on the rack.

GOOSEBERRY-BLUEBERRY JAM

Steps:

• Pick through and rinse gooseberries and blueberries, removing stems and leaves and discarding any bad berries.
• Add the lemon juice and water to a medium saucepan.
• Over medium heat, slowly add the sugar to the lemon and water, whisking as you go, until the sugar-water mixture is smooth. If necessary, you can add a bit more water.
• Heat on medium until the sugar dissolves and the mixture is clear. Just don't keep heating it, because you'll end up with caramel - in this case, not good! And yes, I've done it.
• Add the gooseberries, and cook (keeping the heat at medium) for about 3 minutes.
• Stir in the blueberries (and the nutmeg, if using).
• Bring the mixture to a boil, and allow to boil for about 5 - 10 minutes until thickened.Tip: How do you tell it's the right consistency? Do the spoon text. Dip a cold metal spoon into the mixture, and pull it out sideways. If the mixture drips off in one stream, it's not ready. When the mixture drips off in two drips, it's close. Then the two drips begin to form a sheet, it's ready! Keep in mind it'll keep thickening up after it cools.
• Allow to cool a bit, then pour into jars. Store in an airtight container in the refrigerator.