Gooseberry jam

Gooseberry jam

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(27 ratings)

Prep: 10 mins Cook: 40 mins


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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  • 1kg gooseberries, topped and tailed



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

  • juice of ½ lemon



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

  • 1kg granulated sugar


  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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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!!
22nd Jul, 2014
I used the juice of two small oranges insyead of lemons and made up to 400ml with water. Tastes great
9th Jul, 2014
Easy and an absolute winner with the whole family! Delicious on scones and toast!
9th Jul, 2014
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!
3rd Jul, 2014
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!!
28th Jun, 2014
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.
26th Jun, 2014
I made it, DELICIOUS
24th Aug, 2013
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!
9th Feb, 2013
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!
1st Aug, 2012
Great recipe! Easy to make. I'm very much enjoying this jam on my toast in the morning.


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