Description
This gooseberry jam recipe captures the tart and sweet flavors of ripe gooseberries, cooked down with lemon juice and sugar to create a delightful, thick preserve perfect for spreading on toast or adding to desserts. The natural high pectin content in gooseberries means no special jam sugar is needed, ensuring a smooth, well-set jam with a beautiful pinky red color.
Ingredients
Scale
Jam Ingredients
- 1 kg gooseberries, topped and tailed
- Juice of ½ lemon
- 1 kg granulated sugar
- 400 ml water
Additional
- Saucers (for setting test, chilled in freezer)
Instructions
- Sterilise Jars: Thoroughly wash your jars in very hot soapy water, rinse well in very hot water, then place them on a baking sheet and dry completely in a preheated oven at 140C (fan 120C/gas mark 1).
- Cook Gooseberries: In a large wide pan or preserving pan, combine the gooseberries, lemon juice, and 400 ml water. Bring to a boil, then reduce to a simmer and cook for 15 minutes until the fruit is very soft and pulpy.
- Add Sugar and Dissolve: Add the granulated sugar to the fruit mixture. Stir over a gentle heat for about 10 minutes until the sugar is completely dissolved. Avoid boiling at this stage to prevent sugar crystallization.
- Boil to Set: Once the sugar is fully dissolved and no grains remain, increase the heat and bring the mixture to a vigorous boil. Boil hard for 10 minutes, skimming foam from the surface and stirring occasionally to prevent catching. The jam will develop a pinky-red hue as it cooks.
- Test the Setting Point: Spoon a small amount of jam onto a chilled saucer and let it cool. Run your finger through it — if it wrinkles, the jam is set. If not, boil for an additional 5 minutes and test again, repeating as necessary.
- Final Skim and Jar: Once set, skim any remaining foam off the jam. Carefully ladle the hot jam into the sterilised jars and seal immediately.
- Storage: Store sealed jars in a cool, dark place for up to 6 months. Once opened, keep the jam refrigerated.
Notes
- Gooseberries naturally contain high levels of pectin, so no specialist jam sugar is needed.
- Testing the jam setting on cold saucers ensures accurate setting results.
- Keep stirring during boiling to avoid the jam sticking or burning on the pan bottom.
- Sterilising jars properly is essential for preserving and ensuring safety.
- The jam develops a pinky-red color as it cooks, indicating readiness.
- Once opened, store jam in the fridge for freshness.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Preserve
- Method: Stovetop
- Cuisine: British
Keywords: Gooseberry jam, homemade jam, preserving, easy jam recipe, fruit preserves, British jam, pectin-rich fruit jam
