Gooseberry Cardamom Jam Recipes

Steps:

• Remove blossom and stem ends from gooseberries. Force berries through food mill. Measure 4 cups of the berry mash into a large pot. Stir in the sugar. Bring to a full rolling boil over high heat, and boil hard for 1 minute, stirring constantly. Remove from heat, and stir in pectin at once. Skim off any foam with a large metal spoon.
• Sterilize jars and lids in boiling water for at least 10 minutes. Take turns with skimming foam, and stirring the berry mixture for 5 minutes to let it cool slightly. Ladle into hot sterile jars, leaving 1/4 inch headspace.
• Process in a boiling water bath for 10 minutes.

Steps:

• Clean red gooseberries and cut in half.
• Put in a suited pot and add the sugar. Let stand for 2 hours.
• Towards the end: open the cardamom pods and put the seeds into a mortar. Ground the seeds with a pistel. Set aside for the moment.
• Bring gooseberry mixture to a boil over medium high heat stirring frequently. Cook for 4 minutes strirring all the time.
• Remove from heat and add lime juice, vanilla extract and grounded cardamom seeds. Mix.
• If you like you can mash now the gooseberries as you would like them to appear in your jam.
• Fill into twist off preserving jars and close jars. Let stand for 1 minute and then turn up side down. Let stand for 10 minutes and turn over again. Let cool completely.
• NOTE on "Dr. Oetker's Super Gelling Sugar 3:1". Dr. Oetker is a well known brand in Germany. There are several gelling sugars available. The "3:1" super gelling sugar already contains pectin and you only need 1/3 of sugar. If you can't get it, you could also use Dr. Oetker's 2:1 super gelling sugar (the use 300 g sugar). Follow the instructions on the package.