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
  • 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
15 mins
30 mins
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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