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, questions and tips

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Louisvii
25th Jul, 2016
3.8
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
2nd Aug, 2015
5.05
Also good with juice and finely chopped rind of 2 oranges added
raydim01
8th Jul, 2015
5.05
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
5th Jul, 2015
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
30th Jul, 2014
5.05
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
29th Jul, 2014
Fabulous, made about 5 jars earlier this month and it's gone!! Just on my second batch now. Great recipe, easy peasy!!
jen_gunn
22nd Jul, 2014
I used the juice of two small oranges insyead of lemons and made up to 400ml with water. Tastes great
Dee.owen
9th Jul, 2014
5.05
Easy and an absolute winner with the whole family! Delicious on scones and toast!
Dee.owen
9th Jul, 2014
5.05
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
3rd Jul, 2014
5.05
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!!

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