Raspberry Gooseberry Jam Recipe

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Since gooseberries are rich in pectin, make this jam the old-fashioned way, without commercial pectin. If the jam will be used soon, or frozen, there is no need to bother with canning it. Jam will keep for weeks in the refrigerator. Makes 3 to 4, 1/2 pint jars.

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Servings: varies

Ingredients

2 cups tightly packed raspberries
2 cups tightly packed gooseberries, stems and tails removed
3 cups sugar
1 pinch salt

Container:large saucepan, suitable thermometer

Directions

PREP

15 mins

COOK

30 mins

READY IN

45 mins

Mix fruit and sugar together in a 3 qt. or larger saucepan, stir and let stand until juice appears in the pan, about 10 minutes. If jam is to be canned, use this time to prepare jars and lids, according to manufacturer's instructions.
Boil fruit and sugar to the "gel" stage, 212° F on a candy or instant-read thermometer.
Remove from heat and put into prepared jars. If canning or freezing jam, leave 1/2" space at the top of each jar. Fasten lids and process in a boiling water bath for 5 minutes. (Save time and energy by using pan and hot water from sterilizing the jars)
Leave jars in water bath until they cool slightly, then remove them to finish cooling. Check lids to make sure they've sealed and store in a cool dark place.

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