Gooseberry Jam: First canning experience

I mentioned a while back that I was taking a self study course in preserving. I am about 1/2 way through the course and it turns out that by preserving they mean canning. It mentions freezing as an option, but does not talk about drying or any other preserving techniques. I am learning a lot about canning though.

For my first canning attempt, I made Gooseberry Jam with the leftover berries from the Gooseberry Pie I made the other day. Again, it was very tart. I used some small jars that I go, they hold about 1/2 cup. I got 8 jars worth, so 4 cups. I had to cut the recipe to 3/4 size as that is all the berries I had. Here is the recipe I used, at full size, it should make an extra jar or two more than I got. Next I think I'm going to make dandelion jelly.

Gooseberry Jam

ingredients
4 cups chopped gooseberries *
6 cups sugar
Pectin Package

* Start with about 2 quarts of berries. Lightly chop them in the food processor, or chop them by hand. Should make about 4 cups.

Directions
Start water in canner boiling. Sterilize jars and lids. Keep jars hot.

Heat the berries in a large pot along with the pectin. Stir frequently until it reaches a full boil. Stir in sugar. Return to full boil and boil for 1 minute, stirring continuously. Remove from heat and skim foam. Fill hot jars, 1/8 - 1/4 inch from top. Wipe top, put on lid and screw on ring. Place into canner with water 1-2 inches above the tops of the jars. Cover, bring to boil. Boil for 10 minutes at sea level (adjust if at a higher altitude). Let cool 24 hours.