Gooseberry Jam

Photo: flickr user iLoveButter

Ingredients

5 cups sugar

2 pounds gooseberries - (abt 6 cups)

2 cups dry white wine

1/8 teaspoon cardamom

1/4 teaspoon margarine

Preparation

Place a few small plates in the freezer or the coldest part of the refrigerator. Heat oven to 100 degrees. Spread sugar in a baking dish, and place it in the oven.

Sterilize jars: Using rubber-coated canning tongs, place jars in a large pot fitted with a rack at the bottom, making certain that the jars do not touch each other or the sides of the pot. Cover with at least 2 inches of water. Bring water to a boil, and boil jars for 10 minutes. Remove jars with tongs, and place them upside down on a clean kitchen towel to dry completely. Wash lids in hot, soapy water, and place on a kitchen towel to dry.

Wash and stem gooseberries. Combine gooseberries, wine, and cardamom in a medium stockpot over medium heat. Bring slowly to a simmer, crushing berries with a potato masher as they cook. Continue to simmer until gooseberries are very soft, about 30 minutes.

Add the heated sugar and margarine. Increase heat to high, and cook, stirring constantly to ensure the sugar dissolves, until mixture comes to a full rolling boil (a candy thermometer should read 221 degrees), about 8 minutes more. Skim off any foam that may have developed.

Test jam for doneness by doing a wrinkle test: Pour a small amount of jam onto one of the chilled plates. Return to the refrigerator for 1 to 2 minutes. Run a finger through the jam; if it makes a wrinkle, it is done. If it doesn't, cook a few minutes more, and do the test again.

Use a liquid measuring cup to pour jam into sterilized jars, leaving 1/4-inch headspace. Wipe rim of jar clean, and top with a lid, sealant-side down; screw band just to the point of resistance. Place jars upside down on a clean kitchen towel for 5 minutes. Turn right side up, and allow to cool completely.

The jars are properly sealed when the lid is concave; there should be no sound when the center of the lid is gently pushed down. Store unopened jars in a cool, dry place for up to 1 year; unsealed jars will last in the refrigerator for up to 6 weeks.

This recipe yields about 7 eight-ounce jars.

Yield: 7 half-pints