Surejell 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 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:

• 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.

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.

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.

SURE.JELL GOOSEBERRY JELLY

Steps:

• Bring boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain jars well before filling.
• Crush gooseberries thoroughly, one layer at a time, or grind gooseberries. Place in saucepan; add water. Bring to a boil. Reduce heat to low; cover and simmer 10 min. Place three layers of damp cheesecloth or a jelly bag in large bowl. Pour prepared fruit into cheesecloth. Tie cheesecloth closed; hang and let drip into bowl until dripping stops. Press gently. Measure exactly 5-1/2 cups juice into 6- or 8-qt. saucepot.
• Stir pectin into juice in saucepot. Add butter to reduce foaming. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in sugar. Return to full rolling boil and boil exactly 1 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon.
• Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 5 min. Remove jars and place upright on a towel to cool completely. After jars cool, check seals by pressing middle of lids with finger. (If lids spring back, lids are not sealed and refrigeration is necessary.)

SURE.JELL GOOSEBERRY JAM

Steps:

• Bring boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain jars well before filling.
• Remove blossom and stem ends from fruit. Finely chop or grind berries. Measure exactly 5-1/2 cups prepared fruit into 6- or 8-qt. saucepot.
• Stir pectin into fruit in saucepot. Add butter to reduce foaming. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in sugar. Return to full rolling boil and boil exactly 1 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon.
• Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 10 min. Remove jars and place upright on a towel to cool completely. After jars cool, check seals by pressing middles of lids with finger. (If lids spring back, lids are not sealed and refrigeration is necessary.)

GOOSEBERRY JAM

Steps:

• Clean the gooseberries by removing their tops and tails.
• Place the cleaned gooseberries into a pot with the water and lemon juice. Bring them to a boil over medium-high heat, and cook until they've disintegrated (about 5 minutes).
• Add the sugar, and boil the mixture hard until it reaches gel stage, about 8-10 minutes. Test the jam on a plate in the freezer, or check to see if it sheets off a spoon. Alternately, use a food thermometer and wait until it reaches 220 degrees F.
• Pour the gooseberry jam into prepared jars, leaving 1/4 inch headspace. Apply 2 part canning lids and seal finger tight.
• 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.

GOOSEBERRY JELLY (SURE-JELL)

Steps:

• Crush gooseberries thoroughly, one layer at a time, or grind them. Place in saucepan; add water. Bring to a boil. Reduce heat to low; cover and simmer 10 minute.
• Place three layers of damp cheesecloth or a jelly bag in large bowl. Pour prepared fruit into cheesecloth. Tie cheesecloth closed; hang and let drip into bowl until dripping stops. Press gently.
• Measure exactly 5-1/2 cups juice into 6- or 8-qt. saucepot.
• Stire pectin into juice in saucepot. Add butter to reduce foaming.
• Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly.
• Stir in sugar.
• Return to full rolling boil and boil exactly 1 min., stirring constantly.
• Remove from heat. Skim off any foam with metal spoon.
• Ladle immediately into prepared jars, filling to within 1/8 inch of tops.
• Wipe jar rims and threads; cover with two-piece lids. Screw bands tightly.
• Process in a boiling water bath for 5 minutes.

HOW TO MAKE THE MOST AMAZING RHUBARB JAM WITHOUT SUGAR

Steps:

• Step 1: Add 6 cups of chopped rhubarb to a pot with 1/2 cup of water. Cook it down until you can smash the rhubarb with the back of a spoon. Once your rhubarb reaches this stage, smush it all and take it off the heat. It only took my rhubarb 3 minutes on medium-high heat. Step 2: Measure out your crushed rhubarb to make sure you have 4 cups and put it back in the pan. Add your 1 cup of Erythritol and 1/2 cup of Splenda and the pat of butter. Put the pan back on the heat and bring to a rolling boil. Step 3: Add the pectin when your rhubarb is at a rolling boil and start a timer for 2 minutes. When the timer stops, remove from the heat. Step 4: Use a jar funnel (these things make filling canning jars a breeze) and a ladle and fill your sterilized mason jars Step 5: Cooling and Storing Your Rhubarb Jam Add the lids and set aside to cool. Once your jars are cool, you can put them in the fridge, or toss in the freezer for a later date.