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Gooseberry Jam Recipe
Janice Pattie
A simple 3 ingredient recipe which couldn't be simpler to make or more delicious to eat on bread, scones or toast.
Prep Time 10 minutes mins
Cook Time 20 minutes mins
Course jam
Cuisine British
Servings 28 servings
Calories 70 kcal
large pot or pressure cooker
weighing scales
long wooden spoon
ladle or large serving spoon
2 glass jam jars with lids
- 450 grams gooseberries 1 lb
- 4 tablespoon water with ripe fruit or 300ml with under-ripe fruit
- 450 grams sugar with ripe fruit or 550g sugar with under-ripe fruit
Wash, the gooseberries and remove the stalks and the dried flower from the ends.
Put the gooseberries into the pan with the water and simmer until tender.
Add the sugar and stir until dissolved.
Boil rapidly for 15 - 20 minutes until setting point is reached.
Test for set using the wrinkle test, skim the foam from the top of the jam, and ladle into sterilised jars.
Fill the jars right to the top and seal with sterilised lids.
Calories: 70kcalCarbohydrates: 18gProtein: 1gFat: 1gSaturated Fat: 1gSodium: 1mgPotassium: 36mgFiber: 1gSugar: 16gVitamin A: 53IUVitamin C: 5mgCalcium: 5mgIron: 1mg