Gooseberry Jam

    (12)
    30 min

    This recipe was given to me by my mother-in-law. She made it every year.


    61 people made this

    Ingredients
    Serves: 80 

    • 1.3kg (3 lb) fresh gooseberries
    • 1.3kg (3 lb) caster sugar
    • 75ml (3 fl oz) liquid pectin (Certo)

    Method
    Prep:20min  ›  Cook:10min  ›  Ready in:30min 

    1. Remove blossom and stem ends from gooseberries. Force berries through food mill.
    2. Measure 4 tea cups of the berry mash into a large pot. Stir in the sugar. Bring to a full rolling boil over high heat, and boil hard for 1 minute, stirring constantly. Remove from heat, and stir in pectin at once. Skim off any foam with a large metal spoon.
    3. Sterilise jars and lids in boiling water for at least 10 minutes. Take turns with skimming foam, and stirring the berry mixture for 5 minutes to let it cool slightly. Ladle into hot sterile jars, leaving .5cm (1/4 in) headspace.
    4. Process in a boiling water bath for 10 minutes.

    Note:

    Liquid pectin - sold under the brand name Certo - is a vegan product, derived from apple pectin.

    How to sterilise jars

    Learn how to sterilise jars two ways with our handy step-by-step guide and video.

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    Reviews & ratings
    Average global rating:
    (12)

    Reviews in English (11)

    17

    Probably a really stupid question, but is it possible to freeze this jam and leave out the pectin? Would freezing remove the need for pectin? How long will it keep for? Thanks in advance Mark  -  13 Aug 2009

    0

    TRIED USING RED GOOSEBERRIES, AMAZING RESULT, PERFECT. 4STARS  -  17 Jul 2017

    by
    101

    Delicious! I'd never tasted a gooseberry before, and wasn't sure what to expect. My jam turned out great, perfect sweet/tart combo, and such a beautiful color. My family loves it too!  -  30 Jul 2003  (Review from Allrecipes US | Canada)

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