Gooseberry-Mango Jam

Gooseberry-Mango Jam
Makes:
90 servings
Serving Size:
1 tablespoon
Yields:
6 half-pints
Prep:
30 mins
Cook:
30 mins
Process:
10 mins
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Gooseberry-Mango Jam

Ingredients
6
cups fresh or thawed, frozen gooseberries, stems removed
1/2
cup water
6
cups sugar
2
cups finely chopped peeled mangoes
1/4
cup lemon juice

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.

Nutrition Facts

(Gooseberry-Mango Jam)
    Per serving:
  • 59 kcal cal.,
  • 0 g fat
  • (0 g sat. fat,
  • 0 g polyunsaturated fat,
  • 0 g monounsatured fat),
  • 0 mg chol.,
  • 0 mg sodium,
  • 15 g carb.,
  • 0 g fiber,
  • 15 g sugar,
  • 0 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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