2 quarts gooseberries, stems and dried blossom ends removed (otherwise known as topped and tailed)
¾ cup water
4 cups sugar
1 tsp. butter (optional)
Instructions
Fill a water-bath canning pot with water and bring to a boil.
Heat six, eight-ounce jars and warm the lids in a saucepan of simmering water.
Combine the gooseberries and water in a large, deep saucepan.
Bring the mixture to a boil over high heat, crushing the berries slightly with a potato masher if they do not break down naturally.
Once the berries are boiling, add the sugar all at once and stir to dissolve.
If desired, add the butter to the pot to reduce foaming.
Return the jam to a boil and then turn the heat down to medium and boil until the jam is thickened, 30-45 minutes. (I used the wrinkle test to determine when my jam was done. That is, I placed several saucers in the freezer and when I thought the jam was close to set, I added a dollop of jam to the plate and put in back in the freezer for one minute. If the jam wrinkled when I pushed it with my finger, it was done.)
Ladle the jam into the warm jars, leaving ¼ inch headspace, remove any air bubbles and wipe the rims.
Add warm lids and rings and tighten until you feel resistance.
Process the jars in a boiling water bath for ten minutes. Allow to cool in the pot with the heat off for five minutes and then remove to a clean towel placed on the counter.
Check the seals and refrigerate any unsealed jars.
Notes
Unlike most berries, gooseberries are relatively hardy and will last for a week or more in the refrigerator after picking.
Recipe by West of the Loop at https://www.westoftheloop.com/2014/07/13/farmers-market-find-gooseberries/