Gooseberries +++ Jam Recipe

Gooseberries are low in both calories and fat but are a great nutrient source for the body. Adding to the diet not only protein and carbs but also great source of nutrients and vitamins. In addition because gooseberries are high in fiber one can eat a great amount of them without taking in to many calories. In fact... eating berries has proved to aid in weight loss.

Other areas where berries including gooseberries are thought to help the body are:

• help control blood sugar
• help reduce blood pressure
• may help to protect the brain
• may possess anti cancer effects
• good for the heart

Gooseberries can be digested raw after being washed. Many prefer to cut the tiny tops and bottom areas off. Gooseberries may be added to fruit salads, baked in pies, cooked into jams, However, many of the nutrients may be lost thru the cooking process. 

Gooseberry Jam

2 quarts gooseberries, stems and dried blossom ends removed (otherwise known as topped and tailed)
¾ cup water
4 cups sugar
1 tsp. butter (optional)

1. Fill a water-bath canning pot with water and bring to a boil.
2. Heat six, eight-ounce jars and warm the lids in a saucepan of simmering water.
3. Combine the gooseberries and water in a large, deep saucepan.
4. Bring the mixture to a boil over high heat, crushing the berries slightly with a potato masher if they do not break
down naturally.
5. Once the berries are boiling, add the sugar all at once and stir to dissolve.
6. If desired, add the butter to the pot to reduce foaming.
7. Return the jam to a boil and then turn the heat down to medium and boil until the jam is thickened, 30-45
minutes. (I used the wrinkle test to determine when my jam was done. That is, I placed several saucers in the
freezer and when I thought the jam was close to set, I added a dollop of jam to the plate and put in back in the
freezer for one minute. If the jam wrinkled when I pushed it with my finger, it was done.)
8. Ladle the jam into the warm jars, leaving ¼ inch headspace, remove any air bubbles and wipe the rims.
9. Add warm lids and rings and tighten until you feel resistance.
10. Process the jars in a boiling water bath for ten minutes. Allow to cool in the pot with the heat off for five minutes
and then remove to a clean towel placed on the count
recipe source

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