Gooseberry Jam
A simple recipe for making gooseberry jam.
Ingredients
- 750 grams Gooseberries (About 1.65 pounds, original recipe calls for 3/4 pound, adjusted for modern portions)
- 750 grams Granulated Sugar (Equal weight to gooseberries)
- 120 ml Water (Approximately 1/2 cup)
More recipes using Gooseberries
Gooseberry Jam
A classic gooseberry jam recipe.
Gooseberry Jam
This traditional Gooseberry Jam captures the vibrant, tangy essence of ripe red gooseberries in a smooth, jewel-toned preserve. The method involves macerating the fruit with sugar to release its natural pectin and juices, followed by straining to remove seeds for a refined, velvety texture. The result is a perfectly balanced sweet-tart spread that shines on morning toast or as an elegant filling for sponge cakes.
Red Gooseberry Jelly
This vibrant preserve transforms ripe red gooseberries into a crystal-clear jelly with a perfect balance of tart and sweet flavors. The fruit is slowly simmered to release its natural pectin-rich juices, then boiled with sugar and a hint of lemon to achieve a firm, jewel-toned set. Ideally served on buttered toast or as a sophisticated accompaniment to roasted meats, this jelly offers a classic taste of historical home preserving.
Stewed Gooseberries
A simple recipe for stewing gooseberries, adjusting the sugar to taste based on ripeness.
Instructions
- 1Top and tail the gooseberries using a small knife or kitchen scissors. Wash them thoroughly.
- 2Place the gooseberries and water in a large, heavy-bottomed saucepan. Cook over medium heat, stirring occasionally, until the gooseberries are soft and pulpy. This will take about 20-30 minutes.
- 3Add the sugar to the saucepan and stir until dissolved. Bring the mixture to a rolling boil over medium-high heat. Continue to boil rapidly, stirring frequently to prevent sticking, until the jam reaches setting point. This will take approximately 15-20 minutes.
- 4To test for setting point, place a small spoonful of jam onto a cold plate. Let it cool for a minute. Push the jam with your finger. If it wrinkles, it has reached setting point. If not, continue to boil for a few more minutes and test again.
- 5Remove the jam from the heat and skim off any scum from the surface. Pour the hot jam into sterilized jars, leaving a small space at the top. Seal the jars immediately.
You Might Also Like
Gooseberry Jam
This traditional Gooseberry Jam captures the vibrant, tangy essence of ripe red gooseberries in a smooth, jewel-toned preserve. The method involves macerating the fruit with sugar to release its natural pectin and juices, followed by straining to remove seeds for a refined, velvety texture. The result is a perfectly balanced sweet-tart spread that shines on morning toast or as an elegant filling for sponge cakes.
Gooseberry Jam
A classic gooseberry jam recipe.
Red Gooseberry Jelly
This vibrant preserve transforms ripe red gooseberries into a crystal-clear jelly with a perfect balance of tart and sweet flavors. The fruit is slowly simmered to release its natural pectin-rich juices, then boiled with sugar and a hint of lemon to achieve a firm, jewel-toned set. Ideally served on buttered toast or as a sophisticated accompaniment to roasted meats, this jelly offers a classic taste of historical home preserving.
Stewed Gooseberries
A simple recipe for stewing gooseberries, adjusting the sugar to taste based on ripeness.