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    Home » Recipes » Summer Recipes

    Published on Jun 17, 2015. Modified on May 2, 2024 by bakingqueen74. This post may contain affiliate links. 13 Comments

    Gooseberry Jam

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    • 1
    Jump to Recipe

    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!

    Jars of jam with gooseberries in front.
    Jump to:
    • Picking fruit
    • Pectin
    • Ingredients
    • Step by step
    • More to try
    • Recipe
    • Reviews

    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.

    Spoon in jar of jam with gooseberries around it.

    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.

    Opened jar of jam among other jars with red and white lids.

    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
    Gooseberries in a metal bowl.

    Step by step

    Gooseberries in jam pan.
    1. 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.
    Gooseberries during cooking, in a jam pan.
    1. Bring the pan to the boil, then reduce the heat and simmer for ten to fifteen minutes until the gooseberries are soft.
    1. 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.
    1. 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.
    Gooseberry jam in jam pan, cooked.
    1. 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.
    1. 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.
    Close up of a jar of gooseberry jam with red and white lid.
    1. Pour the hot jam into your prepared sterilised jam jars and seal with the lids.
    1. 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

    Pin for later

    Gooseberry Jam

    Recipe

    Close up of open jar of gooseberry jam.

    Gooseberry Jam

    Simple recipe for gooseberry jam, made with tart fresh gooseberries, with only three ingredients
    5 from 5 votes
    Print Pin Rate Save Saved!
    Course: Jam and Curd
    Cuisine: British
    Prep Time: 15 minutes minutes
    Cook Time: 1 hour hour
    Total Time: 1 hour hour 15 minutes minutes
    Servings: 3 jars
    Calories: 1437kcal
    Author: Lucy Allen | BakingQueen74

    Ingredients

    • 1 kg gooseberries topped and tailed
    • 1 kg granulated sugar
    UK Measurements – US Measurements

    Equipment

    jam funnel
    jam funnel
    jam pan
    jam pan
    jam jars
    jam jars

    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!

    Notes

    To adjust the recipe, if you have a different amount of gooseberries, just ensure you use equal quantities of gooseberries and granulated sugar. If you are using a smaller amount also do ensure you reduce the amount of water accordingly.
    Did you try and love this recipe?Then please leave a star rating and comment below to let me know how you got on!

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      Passionfruit Curd

    Reader Interactions

    Comments

    1. Camilla @FabFood4All says

      April 24, 2021 at 9:53 pm

      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!

      Reply
      • bakingqueen74 says

        April 25, 2021 at 4:13 pm

        It is isn’t it! watching the fields at the pick your own in eagerness! thanks Camilla

        Reply
    2. nadiashealthykitchen says

      June 23, 2015 at 11:58 pm

      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 😀

      Reply
    3. Elizabeth says

      June 18, 2015 at 6:54 am

      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!

      Reply
      • bakingqueen74 says

        June 22, 2015 at 7:17 pm

        Thanks Elizabeth, hope you get a good crop from your new garden next year

        Reply
    4. strongassoup says

      June 17, 2015 at 11:16 pm

      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.

      Reply
      • bakingqueen74 says

        June 22, 2015 at 7:18 pm

        You must go again, we are nearly living there at the moment. Love the fresh produce.

        Reply
    5. choclette says

      June 17, 2015 at 1:39 pm

      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.

      Reply
      • bakingqueen74 says

        June 22, 2015 at 7:19 pm

        You must come to tea if you are ever nearby and you can sample it. 🙂

        Reply
    6. Janice @FarmersgirlCook says

      June 17, 2015 at 12:11 pm

      Gooseberry jam is so delicious and the colour change is just magical.

      Reply
      • bakingqueen74 says

        June 22, 2015 at 7:19 pm

        You don’t see it in the shops, wonder why

        Reply
    7. familyfriendsfoodblog says

      June 17, 2015 at 9:56 am

      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! 😀

      Reply
      • bakingqueen74 says

        June 22, 2015 at 7:19 pm

        Excellent plan!

        Reply
    5 from 5 votes (4 ratings without comment)

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    Hi, I'm Lucy! I'm a slow cooker addict, food blogger and also a busy working mum of two. I hope you'll enjoy the recipes I create and post which are perfect for busy families.

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