Gooseberry-Mango Jam

Drizzle this four-ingredient Gooseberry-Mango Jam over pancakes, waffles, or French toast, or spread it on your breakfast toast to start the day on a sweet note.

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3.0 by 3 people

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  • Makes: 90 servings
  • Serving Size: 1 tablespoon
  • Makes: 6 half-pints
  • Prep: 30 mins
  • Cook: 30 mins
  • Process: 10 mins

Gooseberry-Mango Jam

Directions

  1. In a 6- to 8-quart heavy pot combine half of the gooseberries and the water. Using a potato masher, crush berries slightly. Stir in the remaining gooseberries, sugar, mangoes, and lemon juice.
  2. Bring mixture to boiling over medium heat, stirring constantly to dissolve sugar; reduce heat. Boil gently, uncovered, for 30 to 40 minutes or until mixture is thickened and sheets off a metal spoon, stirring frequently (jam will be a darker red in color). Remove from heat and quickly skim off foam with a metal spoon.
  3. Ladle hot jam into hot sterilized half-pint canning jars, leaving a 1/4-inch headspace. Wipe jar rims; adjust lids and screw bands.
  4. Process filled jars in a boiling-water canner for 10 minutes (start timing when water returns to boiling). Remove jars from canner; cool on wire racks. Makes 6 half-pints.
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Nutrition Facts (Gooseberry-Mango Jam)

  • Per serving:
  • 59 kcal ,
  • 0 g fat
  • (0 g sat. fat ,
  • 0 g polyunsaturated fat ,
  • 0 g monounsaturated fat ),
  • 0 mg chol. ,
  • 0 mg sodium ,
  • 15 g carb. ,
  • 0 g fiber ,
  • 15 g sugar ,
  • 0 g pro.
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