Gooseberry jam

Gooseberry jam

  • 1
  • 2
  • 3
  • 4
  • 5
(25 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
Save to My Good Food
Please sign in or register to save recipes.


  • 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.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
tetttigger's picture
21st Jul, 2012
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.....
17th Jul, 2012
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!
12th Jul, 2012
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
4th Jul, 2012
Forgot to rate!
4th Jul, 2012
Absolutely gorgeous!!
4th Jul, 2012
I made this jam over the weekend, it was easy, I added a good splash of Elderflower Cordial to give an extra 'zing'. I had just over a kilo of gooseberrys and it made 4 1/2 456g jars. It is slightly on the sweet side for my taste buds - maybe its the added cordial, but the rest of the family think its delicious, so 4 jars will be saved for Xmas gifts!
1st Jul, 2012
After the usual jam flavours,Gooseberry (and superb tasting ginger!) tantalise the tastebuds!!


Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
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.
Want to receive regular food and recipe web notifications from us?