Gooseberry Jam

The best gooseberries for jam are slightly under-ripe. For a delicate muscat flavour tie a few elderflower heads in muslin and suspend them in the pan whilst the fruit is cooking.


  • 3kg Gooseberries
  • 1 litre Water
  • 3 kg Sugar


  1. Wash, top and tail the fruit.
  2. Put the fruit in the pan and simmer for about 30 mins until soft, mashing the fruit and stirring well.
  3. Stir in the sugar over low heat until dissolved.
  4. Boil hard to setting point and then pour into hot jars and cover.


Gooseberries which remain green when ripe will yield a green jam if the fruit and sugar are cooked quickly together. Prolonged boiling results in a red jam.

Fully ripe or dessert gooseberries yield a lightly setting pink jam.

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