Title: Apple Gooseberry Preserves
Categories: Canning Jam
Yield: 5 Servings

AMERICAN MEASUREMENTS
2	c	Chopped granny smith apples peeled
2	c	Gooseberries
2	tb	Lemon juice
2 1/2	c	Granulated sugar (to 3 cups)

The next time you make an apple pie, brush a few tablespoons of these preserves on the bottom of the crust before adding the apple mixture.

Wash 6 half-pint jars. Keep hot until needed. Prepare lids as manufacturer directs.

Chop the apples fine, or crush them in a food processor. Add the apples and gooseberries to a large, heavy, non-aluminum pot and stir in the lemon juice and sugar; mix thoroughly. Bring to a rolling boil, stirring constantly. Reduce the heat to a gentle boil and let the mixture cook, stirring occasionally, until the preserves turn transparent and reach the jelling point and has reached the jelly stage (220 degrees F), stirring constantly.

Remove the preserves from heat, skim away any foam that has formed, and let the mixture sit for 5 minutes. Ladle the hot preserves into one hot jar at a time, leaving 1/4-inch head space. Attach lid. Fill and close remaining jars. Process in a boiling water canner for 10 minutes.

Makes 5 to 6 half-pint jars.

Source: Adapted from Jams, Jellies and Preserves, by Linda Ferrari As published in the Oregonian FoodDay; typos by Dorothy Flatman 1996 From: Dorothy Flatman Date: 26 May 97 National Cooking Echo Ä

previous

next