Strawberry Gooseberry Jam
High-pectin gooseberries are often blended with soft fruits to help jams and jellies set.
Servings: 6 cups (1.5 L)
Ingredients:
| Nutritional Info | |
| Per 1 tbsp (15 mL): about | - |
| cal | 44 |
| pro | 0 g |
| total fat | 0 g |
| sat. fat | 0 g |
| carb | 11 g |
| fibre | trace |
| chol | 0 mg |
| sodium | 0 mg |
| % RDI: | - |
| vit C | 5% |
Suggested Recipes
-
3 cups (750 mL) strawberries, hulled
3 cups (750 mL) gooseberries, topped and tailed
1/3 cup (75 mL) water
5 cups (1.25 L) granulated sugar
Preparation:
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.
Source
Canadian Living Magazine: August 2004
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