Author Notes: During the summer, I bought some gooseberries just to see how they tasted. They are tart and sweet with the texture of grapes. I made jam with them and infused the jam with mint. —Jenny Lee-Adrian
Makes: roughly less than a pint
cups sugar, or to taste
- Fill a large pot with water. Place a glass jar on a rack in the pot or place a plate in the bottom of the pot---face up--- and submerge the glass jar, the lid and screw top. Bring to a boil and sterilize the jar for about 10 minutes. (The rack and plate prevents the jar from shattering if the bottom of the pot gets too hot.)
- While the water is being heated, wash gooseberries and pinch off stems. Mix berries, sugar and juice of half a lemon in a saucepan. (If you prefer less sugar, adjust the amount.) As the berries cook, mash them. Cook for about 10 minutes. Take off heat and infuse the jam with mint leaves for a few minutes. Then discard the mint.
- Fill the sterilized jar with the jam. Screw the top, but not super tight. Place back in the water bath and bring to a boil. Sterilize for 10 minutes. Remove the jar and let cool before placing it in the refrigerator.
- The jar is sealed if the lid is lowered in the middle. The lid will pop when you open the jar. Enjoy the jam right away, or save for later.