Plum and Gooseberry Jam
Tangy and sweet, Plum and Gooseberry Jam is a perfect for stirring into ice cream or yogurt, as a filling for crumb bars, and of course, for smearing liberally over your morning toast. This is a small batch recipe, but you can easily increase the ingredient amounts and water bath can the jars for long-term pantry storage.
Ingredients
- 4 cups gooseberries, (washed well and stems removed)
- 4 black plums, (skin and stone removed and discarded; rougly chop the remaining fruit)
- 1 1/2 cups sugar
- 1 tablespoon lemon juice
Instructions
- 1
Add the gooseberries, plums, sugar, and lemon juice to a medium-sized, deep saucepan and turn the heat to medium until the mixture begins to bubble.
- 2
Reduce the heat to simmer and stir. Allow the mixture to cook and the fruit to naturally break down. Be sure to stir every 20 minutes or so, even more frequently when the jam begins to thicken.
- 3
When the jam has reached the consistency you desire, remove the saucepan from the heat and carefully pour the hot jam into clean and sterile mason jars. Be sure the rim of the jar is clean and jam-free, wipe the lid with a damp cloth, place on the seal and tighten the lid until a slight resistance is met.
- 4
Carefully place the jar on a kitchen towel where the jar will not be disturbed for twelve hours. Once the jam begins to cool, the seal will create a popping sound, assuring you that the jar is sealed. Refrigerate for immediate use and keep refrigerated for up to six months.
Cook it from the original
This recipe comes from lordbyronskitchen.com. Their page has the author’s own photos, notes and tips — the best place to cook it from.
Open the recipe on lordbyronskitchen.com