Easy Gooseberry Jam
Delicious sweet slightly tangy fruity jam. Simple to make and easy to get a good set without the addition of additional pectin. A good beginners jam.
Servings 72
Calories 60kcal
Equipment
- preserving pan or very large saucepan
- jam funnel (optional)
- sterlised jars and lids
Ingredients
- 1 kg gooseberries
- 250 ml water
- 1 kg granulated sugar
Instructions
- Top and tail the gooseberries by pinching off the stem and dried flowers from either end of the fruit.
- Place gooseberries and water in a preserving pan or large saucepan. Bring to the boil then reduce the heat and simmer for 10- 15 minutes until the gooseberries are soft and tender.1 kg gooseberries, 250 ml water
- Add the sugar and cook over a low heat stirring until the sugar has dissolved. Increase the heat and bring to a rolling bowl. Boil for 8 to 10 minutes. Then test for a set.1 kg granulated sugar
- Test for set. If setting point is not reached, continue to boil for another 2 minutes before retesting and repeat if necessary until setting point is reached. If you have a thermometer the mixture should reach 105℃/220°F.
- Pour into sterlised jars. Immediately each jar is filled, cover the top with a waxed disc (wax side down) or piece of parchment so that it lies flat on the surface and excludes any air.
- Then seal while the jam is still hot. As the preserve cools the cellophane will tighten producing and airtight seal.
Video
Notes
- Place a couple of saucers into the fridge before starting, ready for testing the jam for setting point or use a thermometer.
- For hints and tips check out How to sterilise jars, test for set, pot and seal jars when making jams and preserves.
- Nutrition information is calculated based on this jam making 4 x 450g (1lb) jars and each serving being 25g (1oz)