Ripe gooseberries have a lavender pink color and make a tasty jam because cooking them with the sugar counteracts their tartness. Be careful to remove all of the stems and blossoms from the berries.

MAKES ABOUT SIX 8-OUNCE JARS

INGREDIENTS

• 4 cups ripe gooseberries, coarsely ground
• 6 3⁄4 cups granulated sugar
• 1 pouch (3 ounces) liquid pectin

INSTRUCTIONS

1. Combine gooseberries and sugar in an 8-quart stainless steel stockpot
2. Heat the mixture over low heat, stirring constantly, until the gooseberries release some of their juice
3. Gradually increase the heat to medium-high and bring the mixture to a full rolling boil, stirring constantly
4. Stir in the pectin and return the mixture to a full rolling boil, stirring constantly
5. Boil for 1 minute, stirring constantly, then remove the pot from the heat and skim off any foam
6. Ladle the jam into hot jars, leaving ¼-inch headspace
7. Remove any air bubbles and wipe the jar rims and threads with a clean, damp paper towel
8. Apply hot lids and screw bands
9. Process 4-ounce, 8-ounce, and pint jars in a water bath canner for 10 minutes
10. Remove from the water bath canner and let cool for 12 to 24 hours
11. Check the seals and remove the screw bands
12. Store jars in a cool, dry, dark place for up to 1 year.