Robin says gooseberries remind her of her grandmother picking the berries to make gooseberry pies and gooseberry conserve, and every time she makes this conserve she thinks of her.
MAKES: About Five, 8- Ounce Jars
INGREDIENTS:
- 6 cups whole gooseberries, stems and blossom ends removed
- 1 cup finely chopped fresh pineapple
- 1 unpeeled orange, finely diced and any seeds removed
- 1 cup coarsely chopped golden raisins
- 4 cups granulated sugar
- 3/4 cup chopped walnuts
INSTRUCTIONS:
- Combine the gooseberries, pineapple, oranges, and raisins in an 8-quart stainless steel stockpot. Stir in the sugar. Cook over low heat, stirring constantly, until the sugar is completely dissolved.
- Increase the heat to medium-high and bring the mixture to a rapid boil, stirring constantly. Add the walnuts. Boil and stir the mixture until it reaches the jelly stage (220°F at sea level). Remove the pan from the heat.
- Ladle the conserve into hot jars, leaving ¼-inch headspace. Remove any air bubbles. Wipe the jar rims and threads with a clean, damp paper towel. Apply hot lids and screw bands.
- Process 4-ounce, 8-ounce, and pint jars in a water bath canner for 10 minutes. Remove from the water bath canner and let cool for 12 to 24 hours. Check the seals and remove the screw bands. Store jars in a cool, dry, dark place for up to 1 year.
