How To Make Gooseberry Jam

Gooseberry Jam Recipe

Ingredients

• 1 kg (2.2 lb) fresh gooseberries

• 750 g–1 kg (3¾–5 cups) white granulated sugar (use more for sweeter jam)

• 150 ml (⅔ cup) water

• Optional: 1 tablespoon lemon juice (helps set and brighten flavor)

Equipment

• Large saucepan or jam pan

• Wooden spoon

• Sharp knife

• Measuring scale or cups

• Heatproof bowl

• Sterilized jam jars with lids

• Ladle or jar funnel

• Potato masher (optional)

• Sugar thermometer (optional, but helpful)

Preparation

1. Wash the gooseberries thoroughly and remove stems and tails with a knife.

2. If you like smoother jam, lightly crush the berries with a potato masher.

Cooking Time

Method

1. Place the prepared gooseberries and water into the saucepan.

2. Bring to a simmer and cook for 10–15 minutes until the berries are soft and starting to break down.

3. Add the sugar (and lemon juice if using) and stir until dissolved.

4. Increase heat to a gentle boil and cook for 10–20 minutes, stirring occasionally.

   • If using a thermometer, boil until 105°C (220°F) for a proper set.

5. Test for setting:

   • Place a spoonful on a cold plate, wait a few seconds, then push with your finger.

   • If it wrinkles, it’s ready.

6. Remove from heat and skim off any foam.

7. Ladle the hot jam into warm, sterilized jars, seal immediately, and let cool.

Storage

• Store unopened jars in a cool, dark place for up to 1 year.

• Refrigerate after opening and use within 4 weeks.

Serving Suggestions

• Spread on toast or scones

• Stir into yogurt

• Use as filling for cakes or pastries

Nutritional Information (Approx. per 1 Tablespoon / 20g)

Note: Values vary based on sugar ratios and berry sweetness.