Gooseberry jam is delicious whether you grow your own gooseberries in your garden or allotment, buy them from the supermarket or pick them at a fruit farm. This recipe is easy and foolproof!
Picking fruit
When I saw that my local pick-your-own farm (Crockford Bridge Farm in Surrey) had gooseberries ready for picking, I knew I had to pick some.
As a child my parents grew different kinds of soft fruit in our garden, including raspberries and blackberries, and gooseberries were one of my favourites.
It was a toss up whether to make gooseberry compote or gooseberry jam, but jam won over because it lasts longer and will be good to have on hand in autumn and winter.
The kids had fun picking the gooseberries though they were a bit prickly!
Pectin
After researching gooseberry jam recipes I was interested to find that gooseberries are high in pectin.
This means you don’t need to use special jam sugar with added pectin when making gooseberry jam, you just need normal granulated sugar.
Simply use equal amounts of fruit and sugar and the jam will set no problem.
How easy is that! It does make it a lot easier if you don’t need to worry about setting.
My eldest daughter said this was the best jam ever, so gooseberries are obviously a hit with her.
It is delicious on toast. Why not try making gooseberry jam yourself?
Ingredients
You only need three ingredients! Get the quantities in the recipe card near the end of this post.
- gooseberries – fresh is best but defrosted frozen gooseberries will also work. Drain them as much as possible.
- granulated sugar – yes just the normal sugar you use to sweeten tea or coffee will be just fine in this jam recipe.
- water
Step by step
- Prepare the gooseberries by washing them and removing their stalks. Then put them in a large saucepan or jam pan with 500 ml water.
Put a small plate or saucer in the freezer ready to test the jam, and have four sterilised jam jars with lids ready.
- Bring the pan to the boil, then reduce the heat and simmer for ten to fifteen minutes until the gooseberries are soft.
- Now add the sugar and cook on a low heat until the sugar has dissolved and you can’t see any grains of sugar anymore.
- Next, bring the pan to the boil again and let it boil for about ten minutes. If you have white foam forming on top, skim it off with a slotted spoon.
- After ten minutes the jam should have changed from a light green colour to a pinky brown colour, as the fruit in the jam cooks.
- Get the small plate or saucer out of the freezer and drop a small spoonful of jam on it, to test if the jam will set.
Wait for a few moments then test it with your finger.
If it wrinkles up when you run your finger through the jam it has reached setting point.
- Pour the hot jam into your prepared sterilised jam jars and seal with the lids.
- Leave to cool.
Enjoy on toast, in cakes, desserts, with meringues or however you fancy!
More to try
- Blackcurrant jam
- Damson and redcurrant jam
- Rhubarb and strawberry jam from Fab Food 4 All
- Strawberry, rhubarb and basil jam from Recipes From a Pantry
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Recipe
Gooseberry Jam
Ingredients
- 1 kg gooseberries topped and tailed
- 1 kg granulated sugar
Equipment
Instructions
- Place the prepared gooseberries in a large jam pan and add 500 ml water. Put a small plate or saucer in the freezer, and have four sterilised jam jars with lids ready.1 kg gooseberries
- Bring the pan to the boil, then reduce the heat and simmer for ten to fifteen minutes until the gooseberries are soft. If yours are a little unripe like ours were, or if they are quite large, this might take longer. Make sure they are all soft before carrying on.
- Now add the sugar and cook on a low heat for ten to fifteen minutes until all that sugar has dissolved and you can’t see any grains of sugar anymore.1 kg granulated sugar
- Next, you will need to bring the pan to the boil again and let it boil for about ten minutes. If you have white foam forming on top, skim it off with a slotted spoon.
- After ten minutes, the jam should have changed from a light green colour to a pinky brown colour, as the fruit in the jam cooks.
- Now get the plate or saucer out of the freezer and drop a small spoonful of jam onto it. Wait a few moments then test it with your finger. If it wrinkles up when you run your finger through the jam it has reached setting point.
- Pour the jam into your prepared sterilised jam jars and seal with the lids.
- Leave to cool. Enjoy on toast, in cakes, desserts, with meringues or however you fancy!
Camilla @FabFood4All says
What a glorious colour, it’s amazing the change that happens once the gooseberries are jammed:-) Can’t wait to get hold of some gooseberries this year!
bakingqueen74 says
It is isn’t it! watching the fields at the pick your own in eagerness! thanks Camilla
nadiashealthykitchen says
I tried raw gooseberries for the first time the other day and absolutely loved them! I can imagine gooseberry jam would taste amazing! Might give it a try 😀
Elizabeth says
Mm yummy! I have had a gooseberry bush in my garden for 8 years. Last year I got 7 gooseberries from it, this year the builders piled 5 foot of rubble on top of it! I’ve got a new fruit garden waiting to be planted, so fingers crossed next year I can make my own jam! 🙂 Gorgeous recipe!
bakingqueen74 says
Thanks Elizabeth, hope you get a good crop from your new garden next year
strongassoup says
Gooseberry jam is definitely a favourite of mine although the colour is not quite as enticing as the green of the fresh gooseberry. I usually add some sloe gin to my gooseberry jam but that’s maybe not ideal for kids. I used to go to Crockford Bridge quite often but I haven’t been back for a while. Shame on me.
bakingqueen74 says
You must go again, we are nearly living there at the moment. Love the fresh produce.
choclette says
Mmm, I think I may already have intimated that gooseberry jam is my favourite. With a whole 8 gooseberries on our 4 bushes, I don’t think I shall be making any though. Your daughter has taste. Thank you for linking to my chocolate jam.
bakingqueen74 says
You must come to tea if you are ever nearby and you can sample it. 🙂
Janice @FarmersgirlCook says
Gooseberry jam is so delicious and the colour change is just magical.
bakingqueen74 says
You don’t see it in the shops, wonder why
familyfriendsfoodblog says
Ooh, I love gooseberries! Lucky you to have a family that likes them too. Mind you, whenever I make anything with them, I get to eat it ALL myself! 😀
bakingqueen74 says
Excellent plan!