This recipe was found in The Joys of Jewish Preserving by Emily Pastor. I have enjoyed preparing a few of her preserves- in the Jewish European or Middle Eastern traditions. I am always on the "hunt" for new takes on preserves and am happy with Emily's approach.
|Selection of early summer preserves...|
This makes about three 250 ml jars.
600 gr gooseberries
1 cup water
2 tbsp lemon juice
3 cups sugar
Remove the stems and blossom ends of the gooseberries. Combine the berries, water, and lemon juice in a large saucepan. Bring to a boil over high heat and then turn down the heat to a simmer until the berries break down, Add the sugar all at once and return to a boil, stirring to dissolve the sugar. Boil the jam hard for about 10 minutes, stirring frequently to prevent scorching.
It should reach 220 degrees, which I check with a thermopen or you can use a candy thermometer.
Remove the jam from the heat and skim off any foam. Ladle into prepared jars, clean the rims with a damp paper towel, place the lids and rings on the jars. Process the jars in a boiling water bath (or steam canner) for 10 minutes. Allow to cool in the water for about five minutes.