High-pectin gooseberries are often blended with soft fruits to help jams and jellies set.
- Portion size 5 servings
- Credits : Canadian Living Magazine: August 2004
- 3 cups strawberries hulled
- 3 cups gooseberries topped and tailed
- 1/3 cup water
- 5 cups granulated sugar
In large Dutch oven and using potato masher, mash half each of the strawberries and gooseberries to just break up but not completely crush. Add remaining berries and water. Cover and cook over medium-high heat, stirring often, until tender, about 8 minutes. Add sugar; stir to blend.
Bring to full rolling boil over high heat, stirring constantly. Boil, stirring constantly, until setting point is reached, about 9 minutes. Remove from heat. Let cool for 5 minutes, stirring to distribute fruit and skimming off any foam.
Pour into six 1-cup (250 mL) hot canning jars, leaving 1/4-inch (5 mm) headspace. If necessary, wipe rims. Cover with prepared lids; screw on bands fingertip tight. Boil in boiling water canner for 10 minutes.
Nutritional facts <b>Per 1 tbsp (15 mL):</b> about
- Sodium 0 mg
- Protein 0 g
- Calories 44.0
- Total fat 0 g
- Cholesterol 0 mg
- Saturated fat 0 g
- Total carbohydrate 11 g
- Vitamin C 5.0