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How to Make Gooseberry-Strawberry Jam

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Published on May 25, 2012

Gooseberries and strawberries....a match made in heaven!

I can't provide and exact recipe, because I didn't follow one. Don't let this put you off. I'm going to describe the technique and you'll be able to replicate my success. I made this with NO commercially prepared pectin.

I started with about 2 quarts of gooseberries. I put them in a pot with no water and slowly began to simmer them, stirring almost constantly. I added approximately
1 1/2 quarts of strawberries, simmering until both fruits became very soft. I then blended them with my immersion blender, only to break up the gooseberry skins slightly. I added about 4 cups of sugar and began tasting and adding sugar until it was at the sweetness I like. (I like mine slightly tart.) When I got the sweetness right, I continued to simmer, about 15 minutes, until some of the jam dripped onto a cool plate coagulated, and would only slightly run when I held the plate up by the edge. (Review this part of the video to see how I do that.) I then ladled the jam into hot, sterilized jars, wiped the rim, and placed the lids and rings on the jars, returning them to the boiling water kettle. When all the jars were filled, I lowered the rack into the canner, waited for the water to return to a boil, put the lid on the canner and processed for 15 minutes. I removed the jars to a towel lined counter to cool for 24 hours. When perfectly cool, I removed the rings, wiped jars, labeled, and stored in a cool dry place. This jam is absolutely delicious. Enjoy!

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