Tuesday, 14 July 2015

Gooseberry Jam

It is that time of year again when I make gooseberry jam...

Picked gooseberries

I left a few on the plant this year that were a bit small - hoping they will be ready to make another batch in a couple of weeks time.

'Top and tail' the gooseberries


Place in a heavy based saucepan with just enough water to cover the gooseberries  - I use 500 ml water for every 1 kilo of gooseberries.

Simmer the gooseberries for 10 - 15 minutes until they are soft but still hold their shape.

Add an equal amount of granulated sugar and stir until dissolved

Once the sugar has dissolved bring to a rolling boil and boil rapidly for 10 minutes.  Test for setting point then pour into sterilised jars and seal.

Yum, yum yum!


  1. In our country we call these berries "stekebezen" :-). I've never tasted gooseberry jam before, but it looks yummy indeed!

    1. It is indeed lovely. Thank you for letting me know what you call gooseberries.

  2. I'm not a jam person but I am a gooseberry person. Not only do I like them but they remind me of my grandmother who used to grow them.

    1. I am more of a marmalade person than a jam person, but I do like gooseberry jam - I think it is because it is not as sweet as a lot of other jams. I also like gooseberries any other way as well! :-)


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