Gooseberry jam made from wild fruit
Jams are made from crushed or ground whole fruit and usually have a thick consistency due to the high pectin content. Fruit gives the product its special flavor and often provides pectin for thickening. Pectin is needed to provide thickening or gel formation.
Gooseberry jam recipe
- 6 cup gooseberries (¾ ripe (red), ¼ under ripe (green)
- 1 ½ cups water
- 4 cups sugar
Wash berries, place in saucepan with water, and bring to boiling. Reduce heat and simmer until gooseberries are soft, approximately 15 minutes. Remove from heat and measure pulp (about 4 cups) add sugar and boil 7-9 minutes. Remove from heat, skim off foam and pour into hot, sterilized jars. Seal with two-piece canning lids and process in boiling water bath for 10 minutes.
- University of Saskatchewan Extension Division
Revised 2011 by Lou Ann Jopp