Homemade Gooseberry Jam Recipe
Introduction
Gooseberry jam is a wonderfully tangy and sweet preserve that captures the unique flavor of fresh gooseberries. This simple recipe uses just a few ingredients to create a delicious jam perfect for toast, desserts, or gifts.
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 1) oven.
- Step 2: Place the gooseberries, lemon juice, and 400ml water in a large, wide pan. Bring to a boil, then simmer gently for 15 minutes until the fruit is very soft and pulpy. Meanwhile, put 2 or 3 small saucers in the freezer for setting tests.
- Step 3: Add the sugar to the fruit mixture and stir over gentle heat for 10 minutes until the sugar is completely dissolved. Avoid boiling during this time to prevent sugar crystallization.
- Step 4: Once the sugar has dissolved, bring the mixture to a rolling boil and cook for 10 minutes, skimming the surface and stirring occasionally to prevent sticking. The jam will start to turn a pinky red color.
- Step 5: Test the jam’s set by spooning a little onto a chilled saucer. Let it cool, then run your finger through it—if the surface wrinkles, the jam is ready. If not, boil for another 5 minutes and test again until set.
- Step 6: Skim off any remaining foam, then carefully pour the hot jam into the sterilised jars and seal immediately. Let cool before storing.
Tips & Variations
- Use regular granulated sugar as gooseberries are naturally high in pectin, so specialist jam sugar is unnecessary.
- For a twist, add a vanilla pod or a few sprigs of fresh mint during cooking for additional flavor.
Storage
Store sealed jars in a cool, dark place for up to 6 months. Once opened, keep the jam refrigerated and consume within a few weeks. Reheat gently if preferred warm.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Do I need to use jam sugar for gooseberry jam?
No, gooseberries contain enough natural pectin, so regular granulated sugar works perfectly for setting the jam.
How can I tell when the jam has set properly?
Place a small spoonful of jam on a chilled saucer and let it cool. When you run your finger through it, the jam should wrinkle and not run back together.
Print
Homemade Gooseberry Jam Recipe
- Total Time: 55 minutes
- Yield: Approximately 4 jars (about 1 kg jam) 1x
Description
This classic Gooseberry Jam recipe transforms fresh gooseberries into a sweet, tangy preserve perfect for spreading on toast or using in desserts. Utilizing the natural high-pectin content of gooseberries, this homemade jam requires no specialist sugar and is simmered to a perfect set, resulting in a flavorful jam with a lovely pinky-red hue.
Ingredients
Ingredients
- 1 kg gooseberries, topped and tailed
- Juice of ½ lemon
- 1 kg granulated sugar
- 400 ml water
Instructions
- Sterilize the jars: Thoroughly wash the jam jars in very hot soapy water, rinse them well with very hot water, then place them on a baking sheet. Dry completely by placing the jars in a preheated oven at 140°C (fan 120°C, gas mark 1) until completely dry.
- Cook the gooseberries: In a large wide pan or preserving pan, combine the gooseberries, lemon juice, and 400 ml water. Bring the mixture to a boil, then reduce heat and simmer gently for 15 minutes until the gooseberries are very soft and pulpy.
- Prepare for setting test: Place 2 or 3 small saucers in the freezer to chill so you can test the jam’s setting later.
- Add sugar and dissolve: Add the granulated sugar to the soft fruit and stir over gentle heat for about 10 minutes until the sugar is completely dissolved. Avoid boiling at this stage to prevent sugar crystallization.
- Boil the jam: Once the sugar has fully dissolved, bring the mixture to a rolling boil and continue boiling hard for 10 minutes. Skim off any foam from the surface during cooking and stir occasionally to prevent sticking. The jam will begin to take on a pinky-red color.
- Test for setting: Spoon a little jam onto a chilled saucer and let it cool. Run your finger through the jam — if it wrinkles and holds shape, the jam is ready. If not, boil for an additional 5 minutes and retest until set is achieved.
- Jar and store: Give the jam a final skim to remove any remaining foam, then carefully pour it into the sterilized jars and seal tightly. Store the jars in a cool, dark place where the jam will keep for up to 6 months. Once opened, refrigerate and consume within a reasonable time.
Notes
- Gooseberries are naturally high in pectin, so no special jam sugar is required.
- Testing the jam’s set on a chilled saucer is essential to ensure the correct consistency.
- Sugar crystallization can occur if the sugar is boiled too early; dissolve sugar gently before boiling.
- Store unopened jam in a cool, dark place for up to 6 months; refrigerate after opening.
- Sterilizing jars properly prevents spoilage and extends shelf life.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Preserves
- Method: Stovetop
- Cuisine: British
Keywords: Gooseberry jam, homemade jam, preserve, fruit jam, British recipes, stovetop jam, natural pectin jam
