Redcurrant and gooseberry jam

Redcurrant and gooseberry jam


74 people made this

About this recipe: A perfect combination of redcurrants and gooseberries results in this delicious jam that's perfect on croissants, scones or even with roast lamb.

yummers Devon, England, UK

Serves: 40 

  • 750g under-ripe gooseberries, topped and tailed
  • 750g redcurrants, stalks removed
  • 625ml water
  • 1.5kg caster sugar

Prep:20min  ›  Cook:1hr10min  ›  Ready in:1hr30min 

  1. Place the fruit in a large, heavy saucepan. Add the water and simmer on medium heat, mashing and stirring from time to time, for 30 minutes, or until softened.
  2. Reduce the heat to low, and add the sugar, stirring until dissolved completely. Bring to the boil and boil for 20 to 30 minutes. Test the jam to see if it's set; if setting point has not been reached, boil for 5 minutes more, then test again.
  3. Pour jam into jam jars and secure with lids immediately.

How to test for setting

Test for setting by spooning a small amount onto a chilled saucer. Chill for 3 minutes, the push the jam with your finger; if wrinkles form on the surface, it is ready.

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Reviews (2)


Recipe was easy to follow and jam tastes good - I used fresh red currants from my garden and defrosted the gooseberries that came from my garden last year. - 08 Jul 2013


Really good recipe, not sure it needs 30 minutes on the boil - would test it after ten minutes or so. Tastes lovely and is a gorgeous colour. - 10 Aug 2013

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