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Home » Jams, Jellies, Chutney and Pickles » How to make Gooseberry Jam

October 27, 2012 By Janice Pattie 13 Comments

How to make Gooseberry Jam

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Gooseberry Jam

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.

gooseberries on branch
Gooseberries are easy to pick, although you do have to watch out for the thorns.  There are many different varieties, some sharper and some sweeter.  You will see that the recipe suggests differnt quantities of water and sugar for ripe and unripe berries. because the difference is really quite marked.  Ripe reddish berries can be eaten raw, but the very firm green gooseberries are as sour as a lemon!

 

Jars of Gooseberry Jam

We don’t eat a lot of jam now but when I do make it, I always refer to Margueritte Patten’s little book, “Dear Diary” written for ‘Woman’s Own’ I picked it up in a second-hand book shop about 25 years ago and it is rather the worse for wear. The recipes are laid out month by month.  I have made some other recipes from the book but it is the jam and chutney recipes which I return to again and again.  They are very simple and assume a lot of knowledge but they and work every time.

Gooseberry Jam

More Jam Recipes from Farmersgirl Kitchen

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Easy Plum Jam

 

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Gooseberry Jam

Janice Pattie
A simple 3 ingredient recipe which couldn't be simpler to make or more delicious to eat on bread, scones or toast.
4.41 from 5 votes
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 20 mins
Course jam
Cuisine British
Servings 2 250g jars
Calories 983 kcal

Ingredients
 

  • 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

Instructions
 

  • 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.

Nutrition

Calories: 983kcalCarbohydrates: 251gProtein: 2gFat: 1gSaturated Fat: 1gSodium: 5mgPotassium: 504mgFiber: 11gSugar: 225gVitamin A: 738IUVitamin C: 71mgCalcium: 64mgIron: 1mg
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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.

 

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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.

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I’m also adding this recipe to Inheritance Recipes run by Solange at Pebble Soup and Margot at Coffee and Vanilla. The theme is Cool or Summer Recipes and this is definitely a summer recipe.

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Filed Under: Field to Fork, Jams, Jellies, Chutney and Pickles, Summer Tagged With: jam

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Reader Interactions

Comments

  1. Karen S Booth says

    October 27, 2012 at 8:23 pm

    I love gooseberry jam and I am always amazed how it turns out pink! What a great entry for Tea Time Treats and I know I would love some of that in a slice of toast! Thanks Janice! Karen

    Reply
  2. Chris says

    October 28, 2012 at 7:59 am

    I hated gooseberry jam as a child. I don't know whether it's still the case, because a lot of things have changed over time. I haven't tried it, though, for quite a long long time. So, maybe …!?

    Reply
  3. Chele says

    October 28, 2012 at 8:43 am

    Looks a great little book. I've never come across Gooseberry Jam before but now I am intrigued, shall keep my eyes peeled.

    Reply
  4. Caroline says

    October 28, 2012 at 5:51 pm

    Oooh, I love gooseberry jam – it's one of the ones we always used to make when I was younger and we grew them. Delicious, and it's so hard to get hold of gooseberries.

    Reply
  5. Choclette says

    October 29, 2012 at 6:31 am

    It's such a beautiful colour Janice. I haven't had gooseberry jam in years, but it was always my favourite. We planted a load of gooseberries last year, so I'm keeping my fingers crossed that one day I will have enough to make jam.

    Reply
  6. simonaskitchen says

    October 29, 2012 at 12:20 pm

    Gooseberry!!! I had to translate it with google translator, because I didn't know the correct Italian word for it! 🙂 My Grandmother used to have a small plant in her garden, and when I was a child I used to pick it up, but didn't like the flavour! it's a pity, now that I'd like to use it or to eat it we no more have that little plant! Here in my area it's also difficult to find it to vegetable shops!
    Thanx for sharing your jam recipes, in case I could find it, I really would like to try it!
    Simona

    Reply
  7. [email protected] says

    October 29, 2012 at 6:29 pm

    Well I never knew gooseberry jam turned pink!! My fact of the day! Thank you for entering such a lovely jam into TTT this month xx

    Reply
  8. Gooseberry Juice says

    February 28, 2015 at 7:53 am

    You haven't specified what kind of sugar you have to add. Can I simply add sugarfree pills to it if I have to serve this gooseberry jam to a diabetic patient? Waiting for the response. Thank you for sharing this amazing recipe.

    Reply
  9. Janice Pattie says

    February 28, 2015 at 8:18 am

    Thank you for your kind comments. I have never made sugar free jam but the following link will give you some idea of how to adapt recipes. http://lowcarbdiets.about.com/od/cooking/a/sugarfreejam.htm The sugar I use is granulated cane sugar.

    Reply
  10. Margot @ Coffee & Vanilla says

    August 12, 2015 at 11:33 am

    Oh, that looks delicious!! I'm a big fan of gooseberries… remind me of childhood and my grandfather's garden. Thank you for submitting it to our Inheritance Recipes 🙂

    Reply
  11. Solange Berchemin says

    August 19, 2015 at 8:09 am

    I am off sourcing gooseberries, thank you for bringing this lovely recipe to #InheritanceRecipes

    Reply
  12. Choclette says

    March 3, 2020 at 5:15 pm

    We inherited some gooseberries with our new allotment, so I’m crossing fingers I might have enough to make some of this gorgeous jam this year.

    Reply
    • Janice Pattie says

      March 3, 2020 at 6:29 pm

      Thank you. I’m planning some gooseberry bushes for my garden too, they are so difficult to buy.

      Reply

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Hello, I’m Janice, I live on a farm and I love to cook and bake. My aim is to be your friend in the kitchen, providing simple and delicious recipes, friendly advice, inspiration, and honest reviews. Read more on my About page.

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