Gooseberry Jam Recipe
Ingredients:
- 4 lbs (1.8 kgs) gooseberries
- 2 pints (1.15 litres) water
- 6 lbs (2.7 kgs) sugar
Method:
- Top and tail the gooseberries. Wash well and drain.
- Put into a pan with the water and simmer gently until soft.
- Test for pectin.
- Add the sugar, stirring until the sugar has dissolved.
- Bring to the boil and boil rapidly for about 5 minutes until the jam sets when tested.
- Remove the scum.
- Pot and seal while still hot.
Makes around 8 lbs (3.6 kgs) of jam. These articles will get you started and explain the finer ponts of making
your own jams and jellies: Quality equipment at reasonable prices - everything from fabric jar covers and labels to jam making thermometer, strainers and muslin. available from Allotment Shopping. Cookware, Jam & Chutney Making Equipment.
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Making Your Own Jam?
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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.
Val @ 12:42 pm
Apologies. I've amended the recipe.
Jen @ 5:22 pm
Could you please tell me how you check for pectin as per above receipe? I have made jams, jellies etc but did not know there was a way of checking for pectin during the process.
Val @ 1:09 pm
Look at the link under the recipe – Making Jam and Jelly at Home – Method. It tells you how to test for pectin.
julie brown @ 10:57 pm
can I mix elderflowers with my gooseberry jam and when?
Mavis Jones @ 6:50 pm
I have just made gooseberry jam for the first time, and panic!!!!!!!!!! I thought it was far to runny to set, but by magic, it did pefectly.
So don't panic, believe.
It is gorgeous by the way, as have all the jams I have made from your recipes.
geof steel and david lawrence @ 2:32 pm
hi val david is about to make the rhubarb and ginger chutney again, he didn't simmer it for long enough and the chutney was a little runny(didn't stop me from eating it)and our friends enjoyed the taste as well, he will also be making the gooseberry jam. brilliant site brilliant recipes regards geoff
Jennie @ 12:10 pm
Testing for pectin – a bit scientific and the thought is revolting but it's fascinating and works!
Once the prepared fruit has simmered but before sugar is added, put a teaspoon of fruit in a glass. allow to cool. add three teaspoons of methylated spirit ( I did warn you!). After a minute or two the mixture will have clotted into a jelly. If the clot is single, largish and fairly firm, the pectin content is high, If small, soft and numerous, or if mixture hasn't formed any lumps at all, additional pectin will be needed.
Sue Stillwell @ 11:37 pm
Hi, tried making this jam but it turned out pink – is this normal?
Val @ 2:35 am
Yep! Gooseberry jam tends to go pinkish in cooking. If you want a green coloured jam, choose a green variety that retains its colour when cooking and make sure the fruit is slightly under-ripe. It'll still taste wonderful though!
Ella @ 9:37 am
Does anyone know why it turns a pinkish-red? just out of interest. Cheers.
Ron millyard @ 11:02 am
If gooseberry Jam has not set, what can you do about it?
Val @ 12:26 pm
The most common reasons for jam not setting are it not having been heated to the setting point properly or lack of pectin. You can try tipping it back into the pan and re-boil for a minute, stirring continually to prevent it sticking and then re-test. If this doesn't work, add some pectin (although gooseberries should have had enough). Commercial pectin, either bottled or pwoder, is the easiest for this. If you do this, do remember to wash and re-sterilise the jars before re-potting.
Deirdre @ 4:30 am
this is the most A_M-A-ZING website! I am right into starting out a great garden, planting fruit trees, all with a view in mind of providing quality, cheaper food for my family! and to stumble on a site like this… as I say AMAZING!. Thanks so much for the hours of work, and effort. thanks from NEW ZEALAND!
Lorraine @ 5:27 pm
Do I need to use Preservative sugar or is Granulated Ok?
Val @ 11:33 pm
Ordinary granulated sugar is fine.
Kirsty @ 11:50 pm
This is the best web page for recipes I have found. The gooseberry jam recipe was very easy to follow and it was my first attempt at making jam ever. When the jam was poured in to the jars I thought it looked a bit runny but it has set perfectly and tastes great. Im looking forward to trying damson jam next. Thankyou for these fantastic recipies!
Janet @ 9:41 am
I have ripe red gooseberies in my garden is the recipe the same for these?
Val @ 11:03 pm
Yes but you should be able to get away with less sugar.
Liane and Robert @ 11:03 am
We made some gooseberry and kiwi jam the other day. Initial tasting ,when it was cool enough was rather nice. Looking forward to a proper tasting!
nicky @ 5:23 pm
I made Gooseberry and red currant the other day, it was lovely. Fabulous colour as well.