6 c Gooseberries; stemmed
1/2 c Water
6 c Sugar
2 c Fine chopped peeled mangoes
1/4 c Lemon juice
In a 6 to 8 quart heavy pot combine half of the
gooseberries and the water. Using a potato masher, crush
berries slightly. Stir in the remaining gooseberries,
sugar, mangoes, and lemon juice.
Bring mixture to boiling over medium heat, stirring
constantly to dissolve sugar; reduce heat. Boil gently,
uncovered, for 30 to 40 minutes or until mixture is
thickened and sheets off a metal spoon, stirring
frequently (jam will be a darker red in color). Remove
from heat and quickly skim off foam with a metal spoon.
Ladle hot jam into hot sterilized half-pint canning jars,
leaving a 1/4" headspace. Wipe jar rims; adjust lids and
screw bands.
Process filled jars in a boiling-water canner for 10
minutes (start timing when water returns to boiling).
Remove jars from canner; cool on wire racks.
