Gooseberry Cardamom Jam Recipes

GOOSEBERRY JAM

Steps:

• Place the gooseberries in a large pot with the water and lemon juice. Bring it to a boil, reduce to medium-high heat, and simmer for 10-15 minutes, stirring occasionally, until the gooseberries are softened. Stir in the sugar, return to a boil, and stir until dissolved. Mash the gooseberries to further break them up. Continue to boil for 25-35 minutes, stirring frequently, until the mixture reaches gel stage. This can be determined by using a thermometer (when it reaches 220 F the jam is done) or performing a gel test (see below).To perform a gel test: Place a plate in the freezer (put it in the freezer ahead of time while the jam is boiling). Remove it from the freezer, drop a spoonful of hot jam onto it, and return it to the freezer for 2 minutes. Remove the plate and use your finger to nudge the jam. If the jam wrinkles it is done. If it doesn't, return the plate to the freezer, continue boiling the jam, and test it again every few minutes.
• Ladle the hot jam into hot sterilized jars leaving 1/4 inch space from the top. Wipe the rims clean with a damp cloth. Close the jar and let cool completely before placing the jars in the fridge where the jam will keep for at least a month. Canning for long-term storage: Ladle the hot jam into hot sterilized jars leaving 1/4 inch space from the top. Wipe the rims clean with a damp cloth. Place the lids on the jars and screw shut. Process the jars in a water canner for 5 minutes. Carefully remove the jars and let them sit undisturbed for 24 hours. Transfer to a cool, dark place where the jam will keep for up to a year. This yields approximately 3 half-pint jars of jam.

GOOSEBERRY JAM

Steps:

• Top and tail the gooseberries-meaning, remove the hard brown stem and the little dark spot on the tail. You can do this with a sharp knife, or just use your thumbnail. Wash the berries, and put them in a large pot with the sugar and water. Bring to a boil, turn the heat down a bit, and boil steadily, stirring often, for about 15 minutes.
• Start testing. First, scoop up a spoonful of the boiling jam, and let it fall back into the pot. If it falls in drops that begin to hold together as one, it is done. I always double-check by putting a saucer in the fridge, or briefly in the freezer, and spooning a little of the boiling jam onto that. If the jam holds together and wrinkles slightly when you push it, that means it is done. If not, continue to cook it. You'll probably have to make several tests before you get it right, and sometimes it takes much longer than you think it will.
• Meanwhile, pour boiling water into either four 1-cup jelly jars or two pint jars. When the jam is done, empty the jars and pour the boiling jam into them, right up to the top, then seal them. If you find that your jam is too thin when you open the first jar, you can boil up all the jam again and give it another 4-5 minutes of cooking.

GOOSEBERRY JAM

Steps:

• 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.
• 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.
• Process in a boiling water bath for 10 minutes.

GOOSEBERRY-CARDAMOM-JAM

Steps:

• Clean red gooseberries and cut in half.
• Put in a suited pot and add the sugar. Let stand for 2 hours.
• Towards the end: open the cardamom pods and put the seeds into a mortar. Ground the seeds with a pistel. Set aside for the moment.
• Bring gooseberry mixture to a boil over medium high heat stirring frequently. Cook for 4 minutes strirring all the time.
• Remove from heat and add lime juice, vanilla extract and grounded cardamom seeds. Mix.
• If you like you can mash now the gooseberries as you would like them to appear in your jam.
• Fill into twist off preserving jars and close jars. Let stand for 1 minute and then turn up side down. Let stand for 10 minutes and turn over again. Let cool completely.
• NOTE on "Dr. Oetker's Super Gelling Sugar 3:1". Dr. Oetker is a well known brand in Germany. There are several gelling sugars available. The "3:1" super gelling sugar already contains pectin and you only need 1/3 of sugar. If you can't get it, you could also use Dr. Oetker's 2:1 super gelling sugar (the use 300 g sugar). Follow the instructions on the package.