Gooseberry jam has many associations for me. It is one of the highlights of spring time. Usually, I’ve found it in the fruit shops towards end of March.
This year it was such a surprise when two days ago, (it is end of February) I found it in the fruit shop inside a well-known medical shop in Islamabad’s F-10. I had gone to get a medicine for my father, and stopped in my tracks when I saw the gooseberries! I was so thrilled, I bought one kg and Nadiya bought half kg. Then of course the strawberries lying next to it couldn’t be ignored either. I’ll give you recipe of my Strawberry pie also, very soon.
At the moment, just grab gooseberries if you find them in any nearby fruit shop. Usually the shopkeeper calls it ‘Rasbharry’, even that name is correct. You’ll find a lot of information on the net.
There isn’t a jam tastier than gooseberry jam.
Recipe of Gooseberry Jam
Gooseberries: 1 Kg.
Sugar: 1 Kg.
Cinnamon sticks: 3-4
Water: 2-3 Cups.
Peal the gooseberries, by removing its paper-like covering. Then wash and place in a cooking pot. Add water and sugar and cook on medium flame till the water gets lesser and it looks like a jam. It is ready when it is thick. As it gets bubbly, add 3-4 cinnamon sticks. You can remove these later. Keep cooking till it looks like a jam. Be careful it doesn’t become too dry as it will solidify when cooled.
Stir when necessary.
Remove from flame and leave to cool down.
Place in sterilized bottles.
How to sterilize bottles:
Take jam bottles and their lids and place in hot water and let it boil for about twenty minutes.
Take out bottles and leave to dry. Put the jam in these bottles.
Enjoy the best beginning to your days with gooseberry jam. It’s a good gift too for your friends too.
Stay blessed and very satisfied!
Note: Photographs by author and a couple from online images of Google.