Description
This Gooseberry Jam recipe uses fresh gooseberries combined with lemon juice and granulated sugar to create a naturally pectin-rich, vibrant, and tart spread. The process involves simmering the fruit to soften it, carefully dissolving the sugar without crystallization, and boiling until achieving the perfect gel consistency. The jam is then preserved in sterilized jars, making it ideal for long-term storage or gifting.
Ingredients
Scale
Fruit and Flavoring
- 1kg gooseberries, topped and tailed
- Juice of ½ lemon
Sweetener
- 1kg granulated sugar
Additional
- 400ml water
Instructions
- Sterilize the jars: Thoroughly wash your jars in very hot soapy water, rinse well with very hot water, then place them on a baking sheet in a preheated oven at 140°C (fan 120°C, gas mark 1) until completely dry. This ensures your jam remains safe and preserves correctly.
- Cook the gooseberries: Place the gooseberries, lemon juice, and 400ml water into a large wide pan or preserving pan. Bring the mixture to a boil, then reduce to a simmer and cook for 15 minutes until the fruit is very soft and pulpy. Meanwhile, place 2 or 3 small saucers into the freezer to chill for setting tests later.
- Dissolve the sugar: Add the granulated sugar to the softened fruit mixture and stir gently over low heat for about 10 minutes. The goal here is to dissolve all the sugar without bringing the mixture to a boil, preventing sugar crystallization.
- Boil the jam: Once the sugar is fully dissolved and no grains are detectable, increase the heat and bring the mixture to a hard boil. Boil for 10 minutes, skimming off any scum and stirring occasionally to prevent sticking. You will notice the jam turning a pinky red hue.
- Test the set: Spoon a little jam onto one of the chilled saucers and let it cool. Run your finger through the jam; if it wrinkles up, the jam is set. If not, continue boiling the jam for an additional 5 minutes and repeat testing until the desired set is reached.
- Jar the jam: Once set, skim off any remaining scum, then carefully spoon the hot jam into sterilised jars. Seal immediately to preserve freshness.
- Store the jam: Keep the sealed jars in a cool, dark place. The jam can be stored for up to 6 months unopened. After opening, refrigerate and consume within a reasonable timeframe.
Notes
- Gooseberries are naturally high in pectin, so there is no need to use specialist jam sugar.
- Using chilled saucers helps accurately test the jam’s setting consistency.
- Skimming the jam during boiling helps produce a cleaner, clearer final product.
- Proper sterilization of jars is essential for safe preservation and longer shelf life.
- If jam doesn’t set at first, additional boiling time and tests may be necessary.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Preserves
- Method: Stovetop
- Cuisine: British
Keywords: Gooseberry jam, homemade jam, preserve, fruit preserve, British recipe, jam making
