Gooseberry Jam
Sweet and sour jam with little bit of cherry flavor. Gooseberry has a lot of natural pectin so you don’t need to add more pectin to the jam. If you want to get a jam with almost whole berries, then pierce each berry with a needle before cooking. Don’t add more
water than specified in the recipe, gooseberry’s are very juicy and adding water will just make it runny.
Gooseberry Jam Recipe
By Published: August 14, 2013
- Yield: 3 medium jars
- Cook: 30 mins
Sweet and sour jam with little bit of cherry flavor. Gooseberry has a lot of natural pectin so you don't need to add more pectin to …
Ingredients
- 360 g (0.79 lb) gooseberry
- 360 g (0.79 lb) sugar
- 15 g (0.5 oz) cherry leaves
- 4 tbsp water
Instructions
- Prepare the sugar syrup by mixing the sugar with the water. Cook on low heat, stirring occasionally. Add the clean cherry leaves. When the syrup begins to boil, cook an additional 7-10 min, then remove the leaves and add gooseberry.
- When the gooseberry in the syrup begin to boil, reduce the heat and cook, stirring, for 10-15 min. Then put the jam into clean jars, close with the lids and cool down. Keep in a cool dark place.
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