Gooseberry Jam
Makes six 4 oz jars
Ingredients:
3# Gooseberries, stemmed
3# Sugar
3 tsp Teeny Tiny Spice Co. Garam Masala or Chinese Five Spice
Instructions:
Combine the berries, sugar and spices in a pot and cook over medium heat, stirring occasionally.
As the berries cook, you can test for doneness by dipping a spoon in the pan and allowing the mixture to drip back in. When the drips become sticky and come off in syrupy drips rather than thin ones, the jam Is ready to be taken off of the heat.
If you take the jam off too soon, It will end up being more of a sweet sauce. If you cook it too long, the jam will have the consistency of a paste.
Transfer the jam to 4 oz jelly jars and store in the refrigerator or you may seal them for storage in your pantry by placing them in a boiling water bath.
To water bath the jars:
Put enough water in a large pot to cover the tops of the jelly jars about ½” over the top of the jars.
Bring the water to a rolling boil.
With a pair of canning tongs, place each jar into the boiling water.
Boil for 10 minutes.
Turn off the heat and let the jars sit in the water for another 10 minutes.
Remove the jars from the hot water using the canning tongs and place on a kitchen towel to cool.
Store in pantry. Refrigerate after opening.