Mary Berry Gooseberry Jam

Mary Berry’s Gooseberry Jam is a classic British preserve known for its bright, tart flavor and subtle sweetness. Made with just three ingredients, this jam is quick to prepare, easy to set due to gooseberries’ natural pectin, and perfect for toast, sponge cakes, scones, or cheese boards. If you love traditional jams with a fresh, tangy edge, this one’s for you.

What is Mary Berry’s Gooseberry Jam?

Gooseberry jam is a traditional preserve made by simmering gooseberries with sugar and water until thickened and set. The high pectin content in gooseberries ensures a firm but spreadable jam, making it ideal for first-time jam makers. The result is a vibrantly colored jam with a balanced tart-sweet flavor.

Other Popular Recipes

• Mary Berry Strawberry Jam
• Mary Berry Simnel Cake
• Jamie Oliver Chilli Jam

Why You Should Try This Recipe

• Naturally High in Pectin – No added pectin required.
• Only Three Ingredients – Simple and pantry-friendly.
• Quick Set Time – Fast and easy to make.
• Tangy, Refreshing Flavor – Unique compared to berry jams.
• Perfect for Gifting or Storage – Keeps well for up to a year.

Ingredients Needed to Make Mary Berry Gooseberry Jam

• Fresh Gooseberries (1kg / 2.2 lbs, topped and tailed) – Green or red varieties work well.
• Granulated Sugar (900g / 4½ cups) – Helps preserve and sweeten.
• Water (150ml / ½ cup) – Softens the fruit during initial cooking.

Optional: Add a squeeze of lemon juice for extra brightness, especially with red gooseberries.

Equipment Needed

• Large preserving pan or heavy-bottomed saucepan
• Wooden spoon
• Jam thermometer (optional but helpful)
• Sterilized jars with lids
• Funnel and ladle
• Small plate (for wrinkle test)

Instructions to Make Mary Berry’s Gooseberry Jam

Step 1: Prepare the Fruit

• Wash and top and tail the gooseberries (remove stems and dried blossom ends).
• Place them in a large saucepan with 150ml of water.

Step 2: Simmer the Gooseberries

• Gently bring to a simmer over medium heat, stirring occasionally.
• Cook for 10–15 minutes until the fruit softens and begins to burst.

Step 3: Add the Sugar

• Add the sugar and stir over low heat until completely dissolved.
• Increase the heat and bring the mixture to a full rolling boil.

Step 4: Boil to Setting Point

• Boil rapidly for 10–12 minutes, skimming off any foam.
• Use a jam thermometer to check for 105°C (220°F), or use the wrinkle test: place a small spoonful on a chilled plate, wait 30 seconds, and push it—if it wrinkles, the jam is ready.

Step 5: Jar the Jam

• Let the jam rest for 5 minutes so the fruit distributes evenly.
• Ladle into warm, sterilized jars, seal with lids, and allow to cool.

Step 6: Label and Store

• Label each jar with the date and contents, and store in a cool, dark place. Once opened, refrigerate and use within 3–4 weeks.

What Goes Well With Mary Berry Gooseberry Jam

• Toasted Crumpets or Bread – Adds a bright, tart kick.
• Scones and Clotted Cream – A refreshing change from strawberry.
• Plain Yogurt or Porridge – Stir in for natural sweetness.
• Goat’s Cheese or Brie – Pairs beautifully on a cheeseboard.
• Sponge Cakes or Victoria Sandwich – As a zesty jam layer.

Expert Tips for the Best Gooseberry Jam

• Use Slightly Under-Ripe Gooseberries – They have more natural pectin.
• Keep Stirring After Adding Sugar – To prevent sticking or burning.
• Skim the Foam – For a clear, glossy finish.
• Don’t Overcook – Boiling too long can cause the jam to stiffen.
• Chill a Plate in Advance – For quick and accurate wrinkle testing.

Easy Variations of Mary Berry Gooseberry Jam

• Gooseberry and Elderflower Jam – Add a few tablespoons of elderflower cordial.
• Spiced Gooseberry Jam – Add a pinch of ground ginger or cardamom.
• Gooseberry and Apple Jam – Add chopped cooking apples for texture.
• Red Gooseberry Jam – Use red varieties for a sweeter, softer flavor.
• Gooseberry and Vanilla Jam – Stir in a few drops of vanilla extract at the end.

Best Practices to Store Mary Berry Gooseberry Jam

• Unopened Jars – Store in a cool, dark cupboard for up to 12 months.
• Opened Jars – Keep refrigerated and consume within 3–4 weeks.
• Avoid Moisture – Use clean, dry spoons to prevent spoilage.
• Label Clearly – Include the date to track freshness.

Nutrition Value (per tablespoon)

• Calories: ~52
• Carbohydrates: ~13g
• Sugar: ~12g
• Fat: 0g
• Fiber: ~0.3g

FAQs

Do I need to top and tail gooseberries for jam?

Yes, it’s best to remove both the stem and blossom ends before cooking. This step ensures a smoother texture and prevents tough bits in the final jam.

Can I use frozen gooseberries to make jam?

Absolutely. Frozen gooseberries work just as well—just thaw them completely before cooking and drain any excess liquid.

Why is my gooseberry jam not setting?

Your jam may not have reached the setting temperature of 105°C (220°F). Try using a jam thermometer or the wrinkle test to ensure it’s ready. Also, using under-ripe gooseberries helps since they contain more natural pectin.

How long can I store homemade gooseberry jam?

Properly sealed and sterilized jars of gooseberry jam can last up to 12 months unopened. After opening, keep refrigerated and consume within 3 to 4 weeks.

Final Words

Mary Berry’s Gooseberry Jam is a delightful preserve that’s both sharp and sweet, simple and satisfying. Whether you’re serving it at breakfast, baking it into a cake, or spreading it on warm scones, this classic jam recipe is a must-have for any traditional kitchen.

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