- June 2005
- Makes 6 x 225g jars
- Takes about 1 hour to make.
It takes just three ingredients to make gooseberry jam. And the riper the gooseberry, the pinker your jam will be. Use slightly under-ripe fruit to make green jam.
The sweet-tart flavour is wonderful with scones and clotted cream.
- Dairy-free recipes
- 900g gooseberries, topped and tailed
- 900g-1kg granulated sugar
- 600ml water
1. To every 450g prepared fruit use 300ml water. The riper the fruit, the less water you will need. Put the fruit and water into a large, heavy-based saucepan. Bring to the boil, then simmer gently until the skins are soft – they will not soften after the sugar has been added.
2. Use 450g-550g granulated sugar per 450g of fruit – use the larger amount for under-ripe fruit. Add the sugar and stir over a low heat until it has dissolved completely. If you boil the jam before it has dissolved, it may crystallise during storage. Bring the jam to a rapid but steady boil and boil until it reaches a temperature of between 105°C and 110°C.
3. Meanwhile, wash some jam jars in hot soapy water, then rinse well. Put them into a preheated oven at 160°C/fan140°C/gas 3 until you are ready to use them.
4. Do the ‘wrinkle test’ to see if you have reached setting point. It should happen after about 15 minutes or so of boiling, and your jam should by now have become slightly more viscous and clear. Have a saucer ready in the freezer. Take the pan off the heat, spoon a little jam onto the plate and leave until completely cold. Then push it across the plate with your forefinger. It should wrinkle up if it’s ready. If it only slightly wrinkles, bring back to the boil and boil for a few more minutes.
5. Discard any scum from the top of the jam and pour it into the prepared jars, using a jam funnel. Cover the surface of the jam with waxed discs, wax-side down, and either quickly cover each jar with a dampened round of cellophane and rubber band or leave to go cold before covering with cellophane or a screw-top lid. Sealing the jars well will prevent the build up of condensation under the lid, which could lead to mould.
You will need some empty (and clean) jam jars with waxed discs and rubber bands. The riper the fruit, the pinker your jam will become. Delicious with scones and clotted cream.
Rate & review
Or, how about...?
Gooseberry, lemon and macadamia nut crumbles
We like these served in individual dishes so that everyone gets their share of the...
Pannacotta with gooseberry and elderflower compote
A perfectly set, wobbling pannacotta is a wonderful thing. Served with sweet-tart gooseberry compote, to...
Subscribe to our magazine
Subscribe to delicious. magazine for HALF PRICESubscribe
Join our newsletter
Packed with menu ideas, recipes, latest competitions and more...