- 3 cups mashed gooseberries (or half gooseberries, half other berries)
2 cups sugar
- Prepare gooseberries by rinsing well, removing the stem and the tail, and mashing with a potato masher. Add 3 cups fruit — either all gooseberries or a half-and-half mix of gooseberries and strawberries, raspberries or blueberries — to a large, heavy pot and slowly warm to a boil. The fruit will more than double while boiling, so be sure the pot you choose is big enough. Stir in 2 cups sugar and combine well. Increase the heat to high and stir the jam to prevent it from sticking. Bring to a full rolling boil and boil till thick, while stirring constantly with a long-handled stainless-steel spoon. The jam should thicken in 15 or 20 minutes; when it sticks to the spoon, it's reached the right consistency. Let the jam cool for several hours and test it for taste and thickness. You can add more sugar and boil longer if needed. Store in the refrigerator or seal in jam jars according to the manufacturer's instructions.
I like jam to be sweet, fruity and spreadable but not runny. I often combine other berries with gooseberries for a flavorful sweet jam with a tang. The ability of the jam to thicken will depend on the ripeness of the fruit, so experiment on a small scale before doubling or tripling the recipe. If you prefer more of a tart flavor, you can reduce the amount of sugar and increase the cooking time.