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.

    GailC

    Hampshire, England, UK
    14 people made this

    Ingredients
    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

    Method
    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.

    Tip

    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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