Gooseberry-Ginger Jam

Make about 5-6 cups

Whatcha Need

• 2-1/2 pounds gooseberries, trimmed top and bottom
• 2 teaspoons fresh ginger, grated
• 2/3 cups water
• 3 cups granulated sugar
• 1/2 teaspoon salt

Whatcha Do

1. In a large saucepan, put trimmed gooseberries, grated ginger, and water. Set over medium heat.
2. Cook gently until the fruit breaks down and becomes somewhat pulpy, stirring occasionally.
3. Add sugar and salt, and continue stirring until the sugar is fully dissolved. Increase heat to medium-high until the mixture comes to a rolling boil, and reaches 220℉ on a candy thermometer. Remove from heat.
4. Ladle the jam into sterilized 8-ounce jelly jars, leaving about 1/2-inch head space. Clean jar tops and threads to ensure proper seal. Put on the lids and let the jars cool completely before storing them in a cool, dark place.

Note:

' When cooled and properly sealed, jam can be kept in the pantry for six to twelve months. Refrigerate after opening.
' If jars have not completely sealed, they will need to be refrigerated to prevent spoilage.
' If upon opening, there is any mold on the surface of the jam, discard the entire jar, as toxins can penetrate all of its contents.