Gooseberry Jam

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This easy gooseberry jam recipe is a delicious classic preserve that's so easy to make, with no need for added pectin. Make the most of this lovely summer fruit with a gorgeous small batch gooseberry jam that will light up the winter months.

Servings: servings

Author: Helen Best-Shaw

Prep Time5

Cook Time30

Ingredients

700 g gooseberries
700 g sugar

Instructions

Prepare the gooseberries by topping, tailing and washing them. Put the fruit in a pan with a splash of water and cook over a gentle heat until tender.
If needed use a spoon to lightly press the gooseberries against the side of the pan to burst them. But do not mash to a puree.
Add the sugar. Continue to gently simmer until the sugar is fully dissolved.
While the jam is cooking, heat the jars, lids and jug in the oven, ready for use.
Once the sugar has dissolved bring the jam mixture up slowly to the boil and then jam setting point (around 105°C / 221°F).
Stir and scrape the base of the pan as you cook to prevent sticking and burning.
Continue to cook on a high heat until the bubbles change, becoming larger and slower moving. Check for setting using a drip test or wrinkle test.
When your jam is ready to set, take it off the heat and pour into the warmed jug. Leave to cool for ten minutes, so that the fruit will not sink.
Pour the jam into the warmed jars, using a jam funnel to avoid mess if possible. Put the lids on tight and leave to cool.
Before storing, check that the lids are depressed and well sealed.

Notes

Variations

Add a glug of elderflower cordial once the sugar has dissolved, as you start to boil the jam, for a fragrant gooseberry and elderflower jam.

Storage

Check the jars are properly sealed. If any fail to seal, keep them in the fridge and use those first.

Sealed jars can be stored in a cool dark cupboard for up to 2 years.

Hints and tips

- Use green gooseberries for an easy set. If you have dessert gooseberries instead, you need to add lemon juice, about 2 tbsp for this quantity.

- Even if you have sterilized the jars beforehand, you still need to heat them. If you pour hot jam into cold jars, you increase the risk of the jars shattering.

- Using a jug and a jam funnel makes life so much easier.

Ingredient ratios & yield

I used 700 g gooseberries and the same quantity of sugar, which yielded 4 smallish 220 ml jars (just under 4 cups).

You can work to the exact quantity of prepared fruit you have. If you have a lot of fruit, however, you may find it more practical to split it and make your jam in small batches.

Nutrition is for a tablespoon of jam - about the amount to use on one slice of bread

• Please note that the nutrition information provided below is approximate and meant as a guideline only.

• Unless stated otherwise cup conversions have been made with an online tool. For accuracy please check with your favoured conversion tool. We recommend buying inexpensive digital kitchen scales.