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Stikkelsbær (Gooseberry Jam) Recipe

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This recipe for Stikkelsbær (Gooseberry Jam), by , is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Nana Mikkelsen

Category:
Category:

Ingredients:  
Ingredients:  
This recipe is about as simple as it can get!

1 1/2 to 2 cups of sugar for every 3 cups of gooseberries.

(The amount of sugar will depend on the tartness of the gooseberries. The tartness varies with the variety and stage of ripeness. Generally, the redder the fruit, the sweeter it will be.)

A splash of water and lemon juice

Directions:
Directions:
Remove the tops and tails from the gooseberries and rinse well
Place them into a pot with the sugar and a bit of water and a splash of lemon or lime juice.

Turn the heat to medium and cook, stirring constantly until the gooseberries disintegrate and the sugar dissolves (about 5 minutes).

Bring the pot back to a rapid boil, and cook for about 8 to 10 minutes, skimming off any foam, until the mixture reaches gel stage. You can test this with a kitchen thermometer (220º F) or dip a spoon into the pot and pour it back in. The gooseberry jam is finished when it begins to “sheet” off the spoon rather than drip.

Once your gooseberry jam reaches gel stage, pour it into prepared jars, leaving ¼ inch headspace. It’ll keep in the fridge for weeks, or you can process the jars in a water bath canner for 10 minutes and it’ll be shelf-stable for years.

Store the jars in a scary closet in your basement

 

 

 

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