Gooseberry Jam

6 cups (or 2 pound) gooseberries
2 cups water
2 cups apple juice
⅛ teaspoon cardamom
5 cups sugar
¼ teaspoon margarine

Mash berries, water, apple juice, and cardamom slightly and cook 30 minutes. Add sugar, and bring to a rolling boil. (Rule of thumb – for every pound of fruit add 1 cup sugar.) Stir in margarine to help prevent foam. Test thickness by putting spoonful on cold plate. Fill hot (warm) sterilized jars to within ¼ inch of top. Seal with lid and ring. Invert for 5 minutes. Then turn right side up and cool.