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.
- 2 quarts fresh gooseberries
- 6 cups white sugar
- ½ (6 fluid ounce) container liquid pectin
- 1 Remove blossom and stem ends from gooseberries. Force berries through food mill. Measure 4 cups of the berry mash into a large pot. Stir in the sugar. Bring to a full rolling boil over high heat, and boil hard for 1 minute, stirring constantly. Remove from heat, and stir in pectin at once. Skim off any foam with a large metal spoon.
- 2 Sterilize jars and lids in boiling water for at least 10 minutes. Take turns with skimming foam, and stirring the berry mixture for 5 minutes to let it cool slightly. Ladle into hot sterile jars, leaving 1/4 inch headspace.
- 3 Process in a boiling water bath for 10 minutes.
- Calories 64.8
- Carbohydrate 16.6 g
- Fat 0.1 g
- Fiber 0.7 g
- Protein 0.1 g
- Sodium 0.3 mg
- Sugar 15 g
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