Gooseberry Jam

No ratings yet

Gooseberry jam is a tangy, old-fashioned preserve made with fresh gooseberries, sugar, and just a bit of lemon. The berries' natural pectin gives this jam a firm set and smooth texture, while the flavor stays bright and just the right amount of tart. It's a great way to preserve a unique fruit you won’t often find at the store.

Prep Time30

Cook Time20

Canning time10

Total Time1

Course: Jam

Cuisine: American

Keyword: Gooseberry Recipe

Servings: servings, 3 half pint jars

Equipment

Water Bath Canner

Ingredients

3 cups gooseberries roughly 1 lb
¼ cup water
2 cups sugar about 1 lb
1-2 Tbsp lemon juice optional

Instructions

Clean the gooseberries by removing the tops and tails. This step may take some time, but it's essential for the best results. The stems and flower ends of gooseberries remain tough when cooked, and they’ll ruin the texture of your finished jam if not removed.
Place the cleaned gooseberries in a pot with a small amount of water and a splash of lemon juice if desired.
Cook on medium-high heat, stirring often, until the berries disintegrate, approximately 5 minutes.
Incorporate sugar into the pot. Gooseberries are quite tart, so adjust the sweetness as needed.
Bring the mixture to a rapid boil and cook for 8 to 10 minutes until it reaches the gel stage (220 degrees F at sea level). You can check for set with an instant read thermometer or with a plate that’s been chilled in the freezer.
Pour the finished jam into prepared jars, leaving ¼ inch of headspace.
Store the jam in the fridge or process the jars in a water bath canner for 10 minutes (or 15 minutes if above 6,000 feet in elevation).

Notes

This is a small batch recipe that makes just 3 half pint jars (1 cup each). You can double this recipe and still have it reliably set, but don't increase the recipe more than double. Very large batches don't heat evenly and often don't set properly.

Lower Sugar Variation

This recipe requires at least 1 ½ cups of sugar to set without added boxed pectin, so you can reduce the sugar slightly, but not too much.

Variations

Gooseberry jam is delicious on its own, but it also takes well to added flavors if you want to mix things up.

Gooseberry Gin Jam – Add ¼ cup of gin as the jam begins to thicken, just before it reaches the gel stage. Stir well and finish cooking as usual.
Elderflower Gooseberry Jam – Add ¼ cup of elderflower cordial during the final few minutes of cooking for a delicate floral flavor.
Gooseberry Rhubarb Jam – Add up to 2 cups of chopped rhubarb along with an extra ½ cup of sugar; the gooseberries will help the jam set naturally.

Nutrition