Gooseberry & camomile jam

Gooseberry & camomile jam

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(1 ratings)

Prep: 20 mins Cook: 30 mins - 35 mins

More effort

makes 6 x 250ml jars

A great recipe to prolong enjoyment of the short gooseberry season. Bursting with exciting summer flavours: the sharpness of the fruit is countered by calming floral undertones

Nutrition and extra info

  • Gluten-free
  • Vegetarian
  • Vegan

Nutrition: per serving

  • kcal32
  • fat0g
  • saturates0g
  • carbs8g
  • sugars8g
  • fibre0g
  • protein0g
  • salt0g
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Ingredients

  • 1½ kg gooseberries, washed
  • 100ml lemon juice (about 3 lemons)
  • 3 tbsp dried camomile flowers (taken from 3 tea bags)
  • 1kg white granulated sugar

Method

  1. Put a few small saucers in the freezer. Top and tail the gooseberries and tip into a preserving pan or large pan with the lemon juice.

  2. Measure 250ml boiling water and infuse the camomile flowers in it for 5 mins to make a tea. Strain, then mix in with the gooseberries and soften over a medium heat, stirring so it doesn’t stick, for about 10 mins.

  3. Sterilise the jars by washing in hot soapy water, rinsing thoroughly. Drip-dry upside-down, then put in a warm oven at 120C/100C fan/gas 1 /2 for at least 20 mins.

  4. Bring the gooseberry mixture to the boil, then add the sugar, stirring constantly until dissolved. Bring it back to a rapid boil, stirring intermittently so it doesn’t burn on the bottom of the pan, for 20-25 mins.

  5. Start testing whether your jam has set 15-20 mins into the rapid boil. Remove the pan from the heat. To test, take a saucer from the freezer, put 1 tsp of jam on it, then put it in the fridge for 1 min. Then push the jam with your finger – if the surface wrinkles, the jam is ready. If not, repeat the process until a desired surface has formed, trying not to overcook the jam.

  6. Once ready, remove from the heat, skim off any scum and ladle into the warm, dry sterilised jars. Seal immediately while the jam is hot. Will keep sealed for up to 1 year. Once opened, keep in the fridge and eat within 3 months.

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Comments, questions and tips

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Be the first to comment...We'd love to hear how you got on with this recipe. Did you like it? Would you recommend others give it a try?
M_walsh
21st Jul, 2017
Is it possible to substitute the lemon juice with orange or grapefruit juice and the jam still set?
jeni
28th Jun, 2017
If you are making a tea with the camomile flowers (from teabags) why does it suggest taking the flowers out of the teabags? Doesn't seem to make sense...
goodfoodteam's picture
goodfoodteam
28th Jun, 2017
The quantity is what we're aiming for and this can be taken from roughly 3 teabags or loose tea. Hope that helps.
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.