Gooseberry jam

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By: Janet Brinkworth From: Good Food Live

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This recipe is classed as easy

Rating 3.62 / 5 (69 votes)

Prep time:
5 min
Cook time:
40 min
Serves:
Makes 4 jars

Janet Brinkworth's gooseberry jam is easy to make and delicious with bread or toast

Method

1. Put the gooseberries in a preserving pan or a very large saucepan. Heat gently and simmer for about thirty minutes, until the gooseberries are really softened and reduced.

2. Pulp the fruit with a wooden spoon, or a potato masher.

3. Remove the pan from the heat and mix in the preserving sugar, stirring until dissolved.

4. Add the butter and stir in until melted.

5. Return the jam to the heat, bring to the boil and boil steadily for 10 minutes, skimming the jam as it boils.

6. To test if the jam is ready, place a spoonful on a plate and allow it to cool slightly. Drag a spoon across the jam and if it leaves a line the jam is ready.

7. Put the jam in warm, sterilized jars. Allow to cool, then cover.

Ingredients


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Latest Comment

 

Hi Denise, thanks for your lovely comment - really glad it turned out well and here's to more jam making! Take a look at our top 10 recipes for more ideas [link]

Anna -Good Food Anna -Good Food  Posted 24 Jul 2013 1:01 PM
 

My first jam, at 60! Ok so no need to mention the "60" part but I need to get used to that number. Anyway, I used red gooseberries and colour of the jam is like a ruby, so beautiful. Because I wasn't thinking straight I made one huge jar (500g of berries), but it does look pretty. I also used jam sugar as it was my first time, plus the berries were home grown and I didn't want to mess up. It tastes lush, the tartness and sweetness are perfect. Very quick to do, easy as pie and well worth it.

DeniseL16273 DeniseL16273  Posted 14 Jul 2013 10:45 PM
 

quick and easy and excellent taste

patricaJ72627 patricaJ72627  Posted 09 Jul 2013 3:54 PM
 

Excellent flavour. The easiest jam I have ever made. Actually I halved the quantities and found that the cooking time halved also.

AnneB62286 AnneB62286 Posted 13 Jul 2012 9:43 PM
 

I disagree that you must always use Jam sugar as after making jam for years & getting lots of tips from older relatives over the years if you are using a fruit with a high pectin content as in usually very acid fruits i.e. oranges, lemons, gooseberries etc ordinary sugar is fine & a cheaper option. Why go to the expense of buying jam sugar that is not always required, people have been making jam successfully long before jam sugar was invented I bet, plus, you can actually buy pectin in jars enabling you to use granulated sugar for fruits that do not contain much pectin. Check your ingredients 1st & dont be afraid to experiment, its all part of the fun. Jeannie

jeanW81800 jeanW81800 Posted 14 Jun 2012 12:32 PM
 

No, definitely not! Jam sugar is sold as either preserving sugar or jam sugar. It has pectin added to it so that your jam will set.

karenE21130 karenE21130 Posted 14 Aug 2010 3:21 PM
 

Can I just check that "preserving sugar" includes castor sugar?
Thanks in advance

marcopolo1981 marcopolo1981 Posted 13 Aug 2009 9:59 PM
 

thank you I have just been given a carrier bag of gooseberries and the recipes in my preserve book were all to fancy so here goes. Betty

Anonymous Anonymous Posted 03 Jul 2009 5:09 PM