Recipe by SWIZZLESTICKS
"This is a jam recipe was given to me by my mother in law. She made it every year and would send us a pint because we could not get gooseberries where we lived."
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1/2 (6 fluid ounce) container
Delicious! I'd never tasted a gooseberry before, and wasn't sure what to expect. My jam turned out great, perfect sweet/tart combo, and such a beautiful color. My family loves it too!
I followed the recipe on the sure jell and used the low sugar kind. My mom has gooseberries and I wanted to use them to see how they tasted. I enjoy them on the bush but had never cooked with them. I didn't like the jelly. My mom and dad love the jelly. I guess it's up to your taste buds! I also didn't use the skin or seeds. I put them in a juicer and only used the juice. It is a very pretty color.
Not having a food mill, I crushed my berries in a food processor on "chop". Nice texture, good jam consistency, delicious!
this recipe was GREAT! I have gooseberries growing on my property my jam was not as dark as the picture here, (maybe different types of gooseberries?) mine was a lovely rose color i left the seeds in and it was just fine! you really cant even tell they're in there. Thanks!
Good flavor, but you may want to add more pectin. I had fantastic gooseberries, but this recipe produced a runny product. Unfortunately, there are no "do-overs" when making jam.
To Cloverdale: I know your post is a year old, but I just wanted to say that, yes, there actually ARE do-overs when it comes to jam that did not set well. You just dump all the jam out of the jars into a jam pot. Bring to a full, rolling boil. Cook for just 30 secs. Remove from heat. Add in more pectin.Add more pectin (I would suggest perhaps the rest of the package?). Stir and skim for 5 minutes. Put back into clean, sterilized jars.
Note that liquid pectin called for in this recipe and the powder or crystal kind are no interchangeable. The crystal pectin generally calls for less fruit and less sugar for 1 packet than will be called for in a recipe using liquid. Also, double check the size of the pectin. It used to come in 6 ounce bottles, which is what this recipe is referring to. It calls for 1/2 of a 6 ounce bottle or 3 ounces. Today, liquid pectin is usually in 3 ounce pouches, so you would use a full pouch.
If you want to make jelly, you cannot just substitute an equal quantity of juice for the fruit. Jelly making is another whole art and uses different recipes. Usually more sugar and more pectin.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/80 of a recipe
Servings Per Recipe: 80
Amount Per Serving
Calories from Fat: < 1
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