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Ontario, Canada
I am a wife, mother and grandma who enjoys the many aspects of homemaking. A variety of interests and hobbies combined with travel keep me active. They reflect the importance of family, friends, home and good food.
Cook ingredients that you are used to cooking by other techniques, such as fish, chicken, or hamburgers. In other words be comfortable with the ingredients you are using.
--Bobby Flay

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Saturday, August 04, 2012

Low Sugar Gooseberry Jam

When we first looked at our new property back in September of 2011, I noticed the fruit trees and over grown gardens.  Tucked into one side garden in the backyard is a gooseberry bush but I didn't know that is what it was until this spring when I noticed a robin frequenting the bush.  Upon closer inspection, I discovered it was a gooseberry bush so officially declared war on the robin.  I wanted those berries for jam!  Well, the robin didn't quite see it that way.  He would sit on the fence yelling at me every time I got close to the bush.  He rounded up other birds in the neighbourhood to pull the sheets off the bush.  Finally, I broke down and bought three packages of bird netting at the dollar store, sewed them together and fastened them securely to the bush.  He was none to pleased at this turn of events but I did manage to get enough gooseberries to make a small batch of low sugar gooseberry jam.

low sugar gooseberry jam
Gooseberries are slightly tart berries and rather small.  Gooseberries grow on a low bush with long, sharp thorns so harvesting them is no easy feat.  I found picking slowly minimized scratches on my arms.  I had to pick over a period of a few days to get enough gooseberries for a batch of jam.   I used reusable glass inserts on the jars of jam for sealing.  I really love using the glass inserts!

Low Sugar Gooseberry Jam
recipe by:  Garden Gnome

3 c chopped gooseberries
2 tsp lemon juice
1½ c granulated sugar
3 tsp calcium water
1½ tsp Pomona's Universal Pectin

Wash the gooseberries then rough chop using a food processor.  Measure 3 c of the prepared gooseberries into a large sauce pan.  Stir in lemon juice and calcium water.  Mix the pectin with the sugar.  Bring the fruit mixture to a boil.  Stir in the sugar pectin mixture.  Return to boil and boil 1 minute.  Remove from heat.  Stir for 5 minutes.  Ladle into hot jars.  Wipe rim.  Cap with metal snap lids, Tattler reusable lids or glass inserts.  Process in BWB for 10 minutes at altitudes up to 1,000 feet above sea level.  If above that altitude refer to the altitude adjustment chart.

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