Gooseberry jam

Gooseberry jam

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(18 ratings)

Prep: 10 mins Cook: 40 mins

Easy

Makes 3 x 340g jars
Use up a seasonal glut of fruit in a tasty homemade preserve - store it for months or present it as a gift in a rustic hamper

Nutrition and extra info

Nutrition: per tbsp

  • kcal46
  • fat0g
  • saturates0g
  • carbs11g
  • sugars11g
  • fibre0.4g
  • protein0.1g
  • salt0g
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Ingredients

  • 1kg gooseberries, topped and tailed
    Gooseberry

    Gooseberry

    gooz-bear-ree

    The size of large grapes, but with a more spherical shape, gooseberries are related to the…

  • juice of ½ lemon
    Lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 1kg granulated sugar

Method

  1. First sterilise your jars by washing thoroughly in very hot soapy water. Rinse in very hot water then put on a baking sheet in a 140C/fan 120C/gas 1 oven until completely dry.

  2. Put the gooseberries, lemon juice and 400ml water in a large wide pan (use a preserving pan if you have one). Bring to the boil then simmer for 15 minutes until the fruit is very soft and pulpy. Put 2 or 3 small saucers in the freezer (these will be used to test the setting later on).

  3. Add the sugar and stir over a gentle heat for another 10 minutes until the sugar is completely dissolved. You don’t want it to boil at this point as the sugar could crystallize. Once you can’t feel or see any grains of sugar bring to the boil and boil hard for 10 minutes, skimming the surface as you go and stirring now and again to stop it catching. The jam will start to turn a pinky red hue as it cooks.

  4. Spoon a little jam onto a chilled saucer, leave to cool then run your finger through it. If it’s ready it will wrinkle up. If this doesn’t happen boil for another 5 minutes then keep testing and boiling until it does.

  5. Do a final skim on the finished jam then pour into the sterilised jars and seal. Store in a cool dark place – the jam will be good for up to 6 months. Keep in the fridge once opened.

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Comments (23)

Louisvii's picture
3.75

Ihave fell for this recipe twice now in 4 years and it takes forever to get to setting point. Works better with 200ml of water. Still it gives good jam, eventually.

Fentona's picture
5

Also good with juice and finely chopped rind of 2 oranges added

raydim01's picture
5

Have grown gooseberries for the first time this year and love the results. Set well within the times shown - so maybe recommend testing after 5 minutes of hard boil first... Definitely recommended and I'll be making this again.

whatscookin's picture

As a first time jam maker, but also a lover of all things gooseberry, this was the perfect place for me to start . It's very forgiving because I made a big boo boo when I put the sugar straight in at the start!!!!. Just warmed it very slowly until the sugar was fully dissolved and then boiled. It did take about twenty minutes but came good, turned pink and tastes absolutely gorgeous. Needless to say, lesson learned! Thanks again for another recipe that doesn't require a masterchef qualification to get right.

Arfaswife's picture
5

As a novice jam maker I tried this for the first time last night. Because my entire crop of gooseberries consisted of 900g I made up the difference with 100g of rhubarb. It worked a treat and tastes lovely :)

magsmoriarty's picture

Fabulous, made about 5 jars earlier this month and it's gone!! Just on my second batch now. Great recipe, easy peasy!!

jen_gunn's picture

I used the juice of two small oranges insyead of lemons and made up to 400ml with water. Tastes great

Dee.owen's picture
5

Easy and an absolute winner with the whole family! Delicious on scones and toast!

Dee.owen's picture
5

Couldn't find Gooseberry Jam anywhere so decided to make my own. So glad I did, thus recipe is so easy and absolutely delicious! The whole family love it! Delicious on scones!

susieg49's picture
5

This recipe reminds me of my Nan! I am now 65 yrs old, but I still remember the smell and taste of Nans jam on fresh crusty bread - and this is it!!

bob54's picture

This gooseberry jam is excellent. It reminds me of being a boy watching my mum stiring a large pan on the cooker. She loved jam making and we liked to eat it. This jam is .........dare I say it, as good as my mums.

kenaud's picture
5

I made it, DELICIOUS

dclose178's picture
5

Tried this recepie and did half the quantity due to not having much jars and it seemed to take much longer than stated. maybe because of the type of pan I used or the fact it was cooked on an halogen cooker but turned out really nice! And is a beautiful red colour!

iamshy's picture

very easy and lovely recipe, I made mine mixed with plums as I didnt have enough gooseberries. Mine is a little tart as I put lime juice instead of lemon. thank you!

mambo_octet's picture
5

Great recipe! Easy to make. I'm very much enjoying this jam on my toast in the morning.

elaineamy's picture
5

Beautiful jam and so full of flavour. Loved it!!! And so did my friends!

tetttigger's picture
5

Just made this jam with red gooseberries from the garden - fantastic!!! I used ripe and unripe gooseberries, which I think kept the jam from being too sweet. Now on to rhubarb jam and then blackberry jam.....

caravhanley's picture
5

This jam is delicious and, even as a jam-making novice, I found it very easy to make. I will be making more of this in future!

barbaradaniel60's picture
5

I made this jam as I had a glut of large gooseberries from the allotment. Easy to make and once the sugar had dispersed I boiled it for about 20 minutes gently stirring now and then and at the wrinkle stage I added a knob of butter to disperse the foam (scum). It made about 5 smallish jars and tastes gorgeous

hoolijet's picture
5

Forgot to rate!

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