Gooseberry Jam

This recipe makes about 1 liter or 4 cups of gooseberry jam. This is the jam that I make in the video that can be watched by clicking this link.

Ingredients: (metric)

  • 800 g Gooseberries
  • 800 g Sugar
  • Juice of half a lemon
  • 250 mL Water

Ingredients: (US/imperial)

  • 1.75 lbs Gooseberries
  • 1.75 lbs Sugar
  • Juice of half a lemon
  • 1 cup Water


Step 1: Sterilize enough jars by boiling them in water for 10 minutes and then letting them dry in a pre-heated oven at 125 degrees Celsius of 257 degrees Fahrenheit.

Step 2: Put the clean and destemmed gooseberries, the lemon juice and water in a big pot. Put it on the stove and bring it to a boil. Let it boil for 15 minutes or until the fruit is soft and pulpy. Sitr occasionally.

Step 3: Add the full amount of sugar to it. Don’t bring it to a boil yet, but make sure all the sugar is dissolved. Then heat it to boiling tempreature and let it boil vigorously for 10 minutes. Stir occasionally.

Step 4: Transfer the jam into the sterilized jars with the help of a canning funnel. Close the jars with the lids and put up side down for 5 minutes. This will tightly seal the lids to the jars. Let the jam cool down and label the jars.

Step 5: Enjoy this jam on a piece of toast, in yoghurt or whatever you like to eat with jam.

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