27 June, 2012

Gooseberry Jam

..is yummy!  Okay; on to the how-to...it's so super easy just takes some time (it took about an hour and a 1/2 for me from start to finish).



What you need:

Canning supplies for water bath.
2 Tablespoons full of lemon juice or the juice of 1 whole lemon
4 cups of gooseberries
1 1/4 cup water
5 cups of sugar


Wash the goose berries and put them in the stock pot with the water and cook on medium high heat just till they are tender.  (About 10 minutes)

Add in the sugar and lemon juice and stir till dissolved.

Turn to medium-high heat; don't stop stirring till set; about 45 minutes or so

Scoop or spoon into clean sterilized jelly jars leaving 1/4 inch head space.  Wipe down the edges with a clean cloth and run a knife down the sides to get all the bubbles out.  Adjust the liquid if needed.

Tighten the jars to fingertip tightness

Now...the recipe that I have passed down from family says to either turn the jars upside down for 5 minutes or so or to seal with wax. As neither of those are no longer approved sealing methods; process in a hot water bath for 5 minutes then wrap in a towel and listen for the sounds of popping.

The following information is required by the FTC:
DISCLAIMER: All information is intended for your general knowledge only. Using this canning and preserving information, you utilize at your own risk. I do not suggest or guarantee any results from what you read in this material or the information or products I suggest. I make no warranty, express or implied, regarding your individual results in your canning and preserving experience.




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