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Smooth Gooseberry Jam
A velvety, seedless berry jam that is wonderful for homemade tea time and winter pantry stocking.
Ingredients
-
COMPONENT to taste
- to taste
Nutrition facts
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Method
Rinse the gooseberries, let the water drain off, place the berries into a heavy-bottomed saucepan, pour in the water, and simmer for 8-10 minutes after boiling until the berries burst and become slightly lighter.
Blend the mixture with an immersion blender, then press it through a fine-mesh sieve to remove the seeds, stems, and tough skin fragments.
Weigh the resulting purée: add sugar based on the weight of the purée (for example, if you get 600 g of purée, use 400 g of sugar).
Stir well, return the saucepan to the heat, and cook the jam over medium heat for about 15 minutes, stirring occasionally.
Once the foam has dissolved and the jam has thickened, pour it boiling hot into sterilized jars, seal with hot lids, do not invert, and wrap up until completely cooled.
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