Gooseberry jam with cloves combines the tartness of gooseberries with the warm, aromatic spice of cloves. This jam has a unique and delightful flavor profile that pairs well with cheese, meats, or as a spread on bread. Here’s how to make it:
Gooseberry Jam with Cloves
Ingredients:
- 4 cups fresh gooseberries, trimmed and halved
- 1/4 cup fresh lemon juice (about 1 lemon)
- 1 teaspoon ground cloves (or 4-6 whole cloves)
- 1 package (1.75 oz) fruit pectin (such as Sure-Jell)
- 3 cups granulated sugar
Instructions:
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Prepare the Jars: Sterilize your jars and lids by boiling them for 10 minutes. Keep them hot until you’re ready to use them.
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Prepare the Gooseberries: Wash the gooseberries thoroughly. Trim off the stems and cut them in half to help them break down more easily during cooking.
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Cook the Gooseberries: In a large pot, combine the gooseberries and lemon juice. Cook over medium heat, stirring occasionally, until the gooseberries start to break down and release their juices, about 10-15 minutes.
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Add Cloves:
- If using ground cloves: Stir the ground cloves into the gooseberry mixture.
- If using whole cloves: Place the whole cloves in a piece of cheesecloth or a spice bag and tie it shut. Add the spice bag to the pot and remove it after cooking.
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Add Pectin: Stir in the fruit pectin. Bring the mixture to a full rolling boil, stirring constantly.
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Add Sugar: Once the mixture reaches a rolling boil, add the granulated sugar all at once. Stir continuously and return to a full rolling boil. Boil for 1-2 minutes, or until the mixture reaches the desired consistency.
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Test the Jam: To check if it’s ready, place a spoonful of jam on a cold plate and let it sit for a minute. Run your finger through the jam—if it wrinkles and holds its shape, it’s done. If not, continue boiling for another minute and test again.
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Fill the Jars: Ladle the hot jam into the prepared jars, leaving about 1/4 inch of headspace. Wipe the rims with a clean, damp cloth to remove any residue. Place the sterilized lids on top and screw on the metal bands until fingertip-tight.
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Process the Jars: Process the jars in a boiling water bath for 5-10 minutes to ensure they’re sealed. The water should cover the jars by at least an inch.
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Cool and Store: Remove the jars from the water bath and let them cool completely on a clean towel or cooling rack. You should hear the “pop” of the lids as they seal. Store the sealed jars in a cool, dark place. Unsealed jars can be refrigerated and used within a few weeks.
This gooseberry jam with cloves offers a lovely blend of tart and spicy flavors that make it a distinctive and tasty addition to your pantry. Enjoy it with your favorite cheeses, as a topping for desserts, or simply on a slice of fresh bread!
