Name: Gooseberry Jam Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: British
Ingredients: 1 kg gooseberries, topped and tailed; Juice of ½ lemon; 1 kg granulated sugar; 400 ml water; Saucers (for setting test, chilled in freezer)

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Introduction

Gooseberry jam is a bright, tangy preserve that captures the fresh flavor of summer. With just a few simple ingredients, you can make a delicious spread perfect for toast, scones, or desserts. This recipe is straightforward and ideal for home cooks looking to turn their gooseberries into something truly special.

A clear glass jar filled with thick, dark red jam that has visible small fruit pieces inside. The jar is open, showing the sticky jam texture on top with some spilling on the inside rim. It sits on a white marbled surface with a green and white patterned cloth under the jar. Next to it, there is a silver spoon with some jam and a few scattered red jam bits on the surface. There are also small green berries and green leaves blurred in the background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1kg gooseberries, topped and tailed
Juice of ½ lemon
1kg granulated sugar

Instructions

Step 1: Sterilise your jars by washing them thoroughly in very hot soapy water. Rinse well with very hot water, then place them on a baking sheet and dry completely in a 140°C (fan 120°C / gas mark 1) oven.
Step 2: In a large wide pan, combine the gooseberries, lemon juice, and 400ml of water. Bring to a boil and then simmer gently for 15 minutes until the fruit is very soft and pulpy. Meanwhile, place 2 or 3 small saucers in the freezer for testing the jam’s set later.
Step 3: Add the sugar to the fruit mixture and stir gently over low heat for about 10 minutes until all the sugar has dissolved. Avoid boiling at this stage to prevent sugar crystallisation.
Step 4: Once the sugar is fully dissolved, bring the mixture to a rolling boil. Boil hard for 10 minutes, skimming any foam from the surface and stirring occasionally to prevent sticking. The jam should start to turn a pinky red color as it cooks.
Step 5: To test the setting point, spoon a little jam onto a chilled saucer and leave it to cool briefly. Run your finger through it—if the jam wrinkles, it’s ready. If not, continue boiling for 5 more minutes and test again until it sets.
Step 6: After the final skim, pour the hot jam into the sterilised jars and seal them immediately. Allow to cool before storing.

Tips & Variations

Gooseberries are naturally high in pectin, so you don’t need to use specialist jam sugar.
If you want a smoother jam, you can blend the softened gooseberries before adding the sugar.
For added flavor, consider stirring in a vanilla pod or a sprig of rosemary while the jam simmers, then remove before adding sugar.

Storage

Store the sealed jars in a cool, dark place. The jam will keep well for up to 6 months. Once opened, keep the jar refrigerated and use within a few weeks for the best freshness.

How to Serve

A clear glass jar with a metal clasp lid filled almost to the top with deep red, chunky jam that has visible pieces of fruit inside. The jar is placed on a white marbled surface with a green patterned cloth beneath it. Around the jar, there are small green gooseberries and green leaves scattered softly in the background. In front of the jar, a white spoon rests with some of the red jam and fruit pulp on it, showing a sticky and textured appearance. The scene is bright and fresh with natural light highlighting the glossiness of the jam. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen gooseberries to make jam?

Yes, frozen gooseberries can be used. Thaw them first and proceed with the recipe as usual, though cooking time might be slightly longer to achieve the right texture.

What is the best way to test if the jam has set?

Place a small spoonful of jam on a chilled saucer and allow it to cool for a minute. Run your finger through it; if the surface wrinkles and doesn’t flood back together, the jam is set and ready to be jarred.