Cherry and gooseberry jam

    3 hours 20 min

    This is a recipe that was acquired from a friend with a May Duke cherry tree in Dorset. Her cherries were perfectly in sync with the ripening of the gooseberries in her garden and one year she decided to create a recipe for enjoying them both. Look for May Duke cherries and gooseberries in July and select berries that are not overly ripe.


    Hampshire, England, UK
    14 people made this

    Makes: 4 jars cherry and gooseberry jam

    • 450g gooseberries
    • 600ml water
    • 900g May Duke cherries, halved and stoned
    • the juice of 1 lemon
    • 1.35kg caster sugar

    Prep:20min  ›  Cook:3hr  ›  Ready in:3hr20min 

    1. Peel away the gooseberry husks if they are present and snip away the top and bottom of each berry.
    2. In a large preserving pan, combine the gooseberries with the water and cook gently over a low heat for 2 hours. Add the cherries and the lemon juice and cook for another 30 minutes. Mash the fruit and pass it through a sieve into a clean pan.
    3. Add the sugar to the pan and bring the jam to the boil. Begin testing for the setting point by placing a small drop of the jam onto a cold plate. If it wrinkles when you push it with your finger, it is ready.
    4. Transfer the jam to sterilised jars and cover immediately. Leave undisturbed in a cool, dark place for 24 hours.


    Gooseberries can be a little tricky to work with, depending on the variety and their ripeness. If the gooseberries are particularly tart then you might want to add a little more sugar.

    How to sterilise jars

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

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