2.9.2010 Home  | About Kraft  | Shop Kraft | Contact Us  Search Kraft:

Enter ingredients or recipe title:    OR Search by meal occasion                       and recipe type                          Advanced Search		SURE.JELL Gooseberry Jam Recipe Rating: Prep Time: 45 min Total Time: 3 hr min Makes: About 9 (1-cup) jars or 140 servings, 1 Tbsp. each Nutrition Information Kraft Kitchens Tips Ratings and comments You may also enjoy 5-1/2 cups prepared fruit (buy about 2-1/2 qt. fully ripe gooseberries) 1 box SURE.JELL Fruit Pectin 1/2 tsp. butter or margarine 7 cups sugar, measured into separate bowl BRING boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain jars well before filling. REMOVE blossom and stem ends from fruit. Finely chop or grind berries. Measure exactly 5-1/2 cups prepared fruit into 6- or 8-qt. saucepot. STIR pectin into fruit in saucepot. Add butter to reduce foaming. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in sugar. Return to full rolling boil and boil exactly 1 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon. LADLE immediately into prepared jars, filling to within 1/8 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 10 min. Remove jars and place upright on a towel to cool completely. After jars cool, check seals by pressing middles of lids with finger. (If lids spring back, lids are not sealed and refrigeration is necessary.) NUTRITION INFORMATION Nutrition (per serving) Calories 45 Total fat 0g Saturated fat 0g Cholesterol 0mg Sodium 0mg Carbohydrate 11g Dietary fiber 0g Sugars 10g Protein 0g Vitamin A 0%DV Vitamin C 2%DV Calcium 0%DV Iron 0%DV RATINGS AND COMMENTS gooseberrypie on 7/29/2004 I made it twice last month--once when most berries were still green but translucent and a few were turning pink--then two weeks later when all berries were red. The earlier batch had a more characteristic dull green color and great flavor. The batch made with "fully ripe" red berries was good but had less flavor (jam was a deep red.) Measuring exactly two and a half quarts of berries resulted in exactly five and a half cups of prepared after the berries were ground--there was none to spare. Next time I will be sure to pick more than two and a half quarts. It took over an hour to remove the stems and blossoms, even working fast with a nail clipper. Commercially produced gooseberry jam often has the blossoms in it; therefore I think time could be saved by removing only the tough stems. The blossoms do no harm except for their appearance. A cook on 7/6/2003 I used 1 qt. pink and 1 qt. green gooseberries, which resulted in a light pink jam. That gave me exactly 5.5 cups of ground fruit. Cutting off the stems and blossom ends is very time consuming. I only got 9 half-pints plus a little bit to put in the fridge. Almost no foam so very little waste and none of the dreaded boil-over that can sometimes happen with other fruits.     |  Next Recipe | Back to Recipes Back to Top K:777 v0:52017

Kraft Corporate Site | International Sites | Comida Kraft | Kraft Canada | Kraft Military | Kraft Food Service Privacy | Copyright