Last week we showed you the gooseberries we picked up while on vacation in Canada. Gooseberries are not usually found in our neck of the woods and so we were excited to make jam with the half pint or so we had left — call it a kitchen souvenir. Here's a peek at this ultra-easy jam, which reminded us how quick and easy a small batch of jam can be.
Gooseberries are naturally tangy, with tiny seeds inside berries with rather thick skins. They also have little "tops and tails" on either end, remnants of stem and flower. These have to be yanked off before cooking or eating. This isn't too onerous a task, though; we plowed through this small batch in just a few minutes.
To make jam with the gooseberries, we weighed them then measured out about 3/4 of their weight in white sugar. We covered the gooseberries with about 1/2 cup of water in a small saucepan and stirred and simmered them for about 15 minutes or until they were softened and beginning to break down. Then we added the sugar and boiled hard for about 5 minutes — the jam gelled very quickly, since gooseberries are high in pectin. This is a stiff jam!
It's also delicious; we've enjoying it on peanut butter toast and in yogurt.