Someone had gooseberries at the farmer’s market and it had been so long since I’d seen any that I knew I’d have to make something out of them. One pint plus a large stem of rhubarb leftover from another recipe added up to some really good jam!

I think this recipe can be applied to any especially tart fruit. Try it with just gooseberries, just rhubarb, or swap in something else like crabapple. The result is tangy with just enough sweetness to keep it from being too sour. A nod goes to this recipe for guidance.

1 lb. total tart fruit (gooseberries + rhubarb or other combo)
2 c. sugar
1/4 c. water
2 tbsp. lime or lemon juice

Remove the tops and tails from the gooseberries. Add the fruit, water, and juice to a saucepan and bring to a boil over medium-high heat. (Don’t worry about not having much water in the pot — the fruit will contribute enough juice to make this work.)

Cook for about 5 minutes or until the fruit dissolves. You can use a potato masher to help it along if the gooseberries are very green and firm.

Add the sugar and boil until the jam reaches 220F, or when it sheets off a spoon.

Remove from heat and pour into glass canning jars. One batch will make a little more than a one-pint jar’s worth. This can be kept in the refrigerator, or follow these tips for canning if you want them to be shelf-stable.