Gooseberry Jam is a rather magical jam. You start with green or slightly pink berries, sugar and water, and the result if a glowing amber-pink and totally delicious spread. My mother-in-law is very partial to gooseberry jam, so I made a couple of pots, using gooseberries I had in the freezer.
More Jam Recipes from Farmersgirl Kitchen
- 450 g gooseberries 1 lb
- 4 tbsp water with ripe fruit or 300ml with under-ripe fruit
- 450 g sugar with ripe fruit or 550g sugar with under-ripe fruit
- Wash, then top and tail the gooseberries and simmer with the water until tender. Add the sugar, stir until dissolved; then boil rapidly until setting point is reached.
- Add the sugar, stir until dissolved; then boil rapidly until setting point is reached.
I created a video showing how to test for setting point in this post How to make Fig & Lime Jam. This is the same for all jams so if you are unsure about hwen your jam is set, have a look at this video clip.
I’m entering this jam for October Tea Time Treats the challenge created by Karen at Lavender and Lovage and Kate at What Kate Baked. Please note: my jam is for home consumption, which is why I am able to re-use my jam jars and lids.