Simple Gooseberry Jam for Winter

Cooking method

1. Step 1:

   

   How do you make gooseberry jam? For gooseberry jam for winter, use equal amounts of berries and sugar — so weigh the gooseberries. You'll also need a little water (about a third of a cup). It's best to use ripe, fresh gooseberries, ideally right after picking. Any variety works, red or green. Red ones have more vitamins and nutrients.

2. Step 2:

   

   Wash the gooseberries well under running water and pat them dry with paper towels. Trim off the dry tips and any leftover stems. Ordinary nail scissors do the job nicely.

3. Step 3:

   

   Put the prepared gooseberries in a heavy-bottomed pot. Add 5 tablespoons of water (1/3 cup) so they don't scorch on the bottom. Set the pot over medium heat.

4. Step 4:

   

   Gooseberries release their juice very quickly. Cook the berries until soft, about 10 minutes.

5. Step 5:

   

   Then take the pot off the heat and purée the gooseberries with an immersion blender.

6. Step 6:

   

   Stir the sugar into the berry purée and mix well. Set the pot back over the heat.

7. Step 7:

   

   Cook the gooseberry jam over medium heat for 15–20 minutes. At first, until the sugar fully dissolves, stir the jam constantly with a wooden or silicone spatula.

8. Step 8:

   

   While the jam cooks, prepare the jars. Wash them with baking soda. Sterilizing isn't strictly necessary — the main thing is that they're clean and dry. But just in case, I always warm the jars a bit over steam using a special metal ring that fits on a pot of water, and I boil the lids for five minutes. Pour the hot jam into the jars and seal them right away. Wrap the jars in a blanket or towel and leave them to cool.