Description
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.
Ingredients
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Fresh Gooseberries (1kg / 2.2 lbs, topped and tailed) – Green or red varieties work well.
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Granulated Sugar (900g / 4½ cups) – Helps preserve and sweeten.
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Water (150ml / ½ cup) – Softens the fruit during initial cooking.
Optional: Add a squeeze of lemon juice for extra brightness, especially with red gooseberries.
Instructions
Step 1: Prepare the Fruit
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Wash and top and tail the gooseberries (remove stems and dried blossom ends).
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Place them in a large saucepan with 150ml water.
Step 2: Simmer the Gooseberries
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Gently bring to a simmer over medium heat, stirring occasionally.
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Cook for 10–15 minutes until the fruit softens and begins to burst.
Step 3: Add the Sugar
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Add the sugar and stir over low heat until completely dissolved.
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Increase the heat and bring the mixture to a full rolling boil.
Step 4: Boil to Setting Point
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Boil rapidly for 10–12 minutes, skimming off any foam.
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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
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Let the jam rest for 5 minutes so the fruit distributes evenly.
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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.