Gooseberry Jam Recipe

Ingredients:

  • 4 lbs (1.8 kgs) gooseberries
  • 2 pints (1.15 litres) water
  • 6 lbs (2.7 kgs) sugar

Method:

  1. Top and tail the gooseberries. Wash well and drain.
  2. Put into a pan with the water and simmer gently until soft.
  3. Test for pectin.
  4. Bring to the boil and boil rapidly for about 5 minutes until the jam sets when tested.
  5. Remove the scum.
  6. Pot and seal while still hot.

Makes around 8 lbs (3.6 kgs) of jam.

Filed under All Recipes, Fruit, Gooseberries, Jams, Val's Preserves, Vegetarian Recipes by

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Comments on Gooseberry Jam Recipe »

Clive Pritchard @ 5:14 pm

Could you please include when the suggar has to be added/ It seems sense to do so after the simmering, but just to be sure?

John @ 11:11 pm

Adding the sugar is explained in the general method for jam making linked to above.

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