So, I’m a few weeks late on posting the recipe for this freezer jam. I had a huge crop of berries this year…
So, here is the promised recipe:
Gooseberry-Red Raspberry Freezer Jam
- 4 cups gooseberries, cleaned (no stems or blossoms)
- 2 cups red raspberries, cleaned
- 2 cups granulated sugar
- 6 T instant pectin
Mix sugar and pectin in a bowl. Puree berries in a food processor. Add berries to sugar mixture and stir for 3 minutes. Spoon into clean, dry jars. Add lids, and let sit for 30 minutes, then freeze. (Note: Some years this gels perfectly, other years it doesn’t…this was one of those years!) Makes approx. 8 8-oz. jars.
This is a sweet and tart jam that tastes great on whole wheat toast, over ice cream, and especially in Linzer cookies at Christmas!