Gooseberry Jam

Ingredients

5 cups sugar
2 pounds gooseberries - (abt 6 cups)
2 cups dry white wine
1/8 teaspoon cardamom
1/4 teaspoon margarine

Preparation

1
Place a few small plates in the freezer or the coldest part of the refrigerator. Heat oven to 100 degrees. Spread sugar in a baking dish, and place it in the oven.
2
Sterilize jars: Using rubber-coated canning tongs, place jars in a large pot fitted with a rack at the bottom, making certain that the jars do not touch each other or the sides of the pot. Cover with at least 2 inches of water. Bring water to a boil, and boil jars for 10 minutes. Remove jars with tongs, and place them upside down on a clean kitchen towel to dry completely. Wash lids in hot, soapy water, and place on a kitchen towel to dry.
3
Wash and stem gooseberries. Combine gooseberries, wine, and cardamom in a medium stockpot over medium heat. Bring slowly to a simmer, crushing berries with a potato masher as they cook. Continue to simmer until gooseberries are very soft, about 30 minutes.
4
Add the heated sugar and margarine. Increase heat to high, and cook, stirring constantly to ensure the sugar dissolves, until mixture comes to a full rolling boil (a candy thermometer should read 221 degrees), about 8 minutes more. Skim off any foam that may have developed.
5
Test jam for doneness by doing a wrinkle test: Pour a small amount of jam onto one of the chilled plates. Return to the refrigerator for 1 to 2 minutes. Run a finger through the jam; if it makes a wrinkle, it is done. If it doesn't, cook a few minutes more, and do the test again.
6
Use a liquid measuring cup to pour jam into sterilized jars, leaving 1/4-inch headspace. Wipe rim of jar clean, and top with a lid, sealant-side down; screw band just to the point of resistance. Place jars upside down on a clean kitchen towel for 5 minutes. Turn right side up, and allow to cool completely.
7
The jars are properly sealed when the lid is concave; there should be no sound when the center of the lid is gently pushed down. Store unopened jars in a cool, dry place for up to 1 year; unsealed jars will last in the refrigerator for up to 6 weeks.
8
This recipe yields about 7 eight-ounce jars.
9
Yield: 7 half-pints

Tools

 



Yield:

1.0 servings

Added:

December 10, 2010

Creator:

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