Blueberries & Gooseberries Jam – Recipe from Liz Wise of the Three Feet Below
The tart-sweet nature of blueberries makes them the perfect compliment to gooseberries – currants deepen the flavor and add a richness that makes this a truly winning combination. Gooseberries are naturally high in pectin so you don’t have to add a thickening agent to this mix.
Yield 10-15 x 125ML jars
20 C berries (8 C of gooseberries + blueberries & 4 C currants)
10 C sugar
5 TBSP lemon juice
15 TBSP water
1. Pick through and rinse the berries, removing stems and leaves, discard any bad fruit.
2. Add the lemon juice and water to your saucepan.
3. Over a medium heat, slowly add the sugar to the lemon/water mix, whisking as you go – until smooth. If necessary, add a bit more water.
4. Heat on medium until the sugar dissolves and the mixture is clear. Careful not to over heat it though as you can end up with caramel – in this case, not good! And yes, I’ve done it 🙂
5. Add the gooseberries, and cook (keeping the heat at medium) about three minutes.
6. Stir in blueberries and currants.
7. Bring the whole thing to a boil, and allow boiling for about 5-10 minutes until thickened. We will be using the spoon test to check consistency – dip a cold metal spoon into the mixture, and pull it sideways. If it drips off in one stream it’s not ready – two drips, its close – when the two drips begin to form a sheet, it’s READY!
8. Pull off the heat and give it 5 minutes to cool, pour into clean readied jars, leaving ¼ inch headspace, wipe rims and add lids and rings (finger tight)
9. Process in water bath canner for 5 minutes.