1. Clean red gooseberries and cut in half. 2. Put in a suited pot and add the sugar. Let stand for 2 hours. 3. Towards the end: open the cardamom pods and put the seeds into a mortar. Ground the seeds with a pistel. Set aside for the moment. 4. Bring gooseberry mixture to a boil over medium high heat stirring frequently. Cook for 4 minutes strirring all the time. 5. Remove from heat and add lime juice, vanilla extract and grounded cardamom seeds. Mix. 6. If you like you can mash now the gooseberries as you would like them to appear in your jam. 7. Fill into twist off preserving jars and close jars. Let stand for 1 minute and then turn up side down. Let stand for 10 minutes and turn over again. Let cool completely. 8. NOTE on "Dr. Oetker's Super Gelling Sugar 3:1". Dr. Oetker is a well known brand in Germany. There are several gelling sugars available. The "3:1" super gelling sugar already contains pectin and you only need 1/3 of sugar. If you can't get it, you could also use Dr. Oetker's 2:1 super gelling sugar (the use 300 g sugar). Follow the instructions on the package. ---------------------------------------------------------------------------
Nutrition
Ingredients
