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Gooseberry Jam

Gooseberry Jam

Indulge in the sweet-tart delight of homemade Gooseberry Jam, perfect for spreading on toast or using in desserts. This easy recipe captures the essence of summer, making it a must-try for any fruit lover. Experience the joy of preserving fresh gooseberries in a jar tonight!
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Desserts
Cuisine: American
Calories: 80
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound fresh gooseberries any variety; we're using purple gooseberries in the photos, cleaned and tops and tails removed
  • 1.5 cups granulated sugar can use a little more sugar if the berries are underripe or especially tart
  • 0.25 cups water
  • 2 tablespoons lemon juice

Equipment

  • Large Pot
  • Food Processor
  • Saucepan
  • Wooden Spoon
  • Mixing Bowl

Method
 

  1. Start by placing the gooseberries in a large pot along with the water and lemon juice. Stir gently to combine. The lemon juice adds brightness and helps balance the sweetness.
  2. Bring the mixture to a boil over medium-high heat. It’s important to watch closely as it heats up, as boiling can happen quickly. The gooseberries will begin to soften and release their juices, creating a beautiful aroma.
  3. Once boiling, reduce the heat to medium-high and let it simmer for about 10 to 15 minutes. Stir occasionally until the gooseberries are softened. You want them to break down and become mushy.
  4. Now it’s time to stir in the sugar. Return the mixture to a boil and stir until all the sugar is completely dissolved. This will create a lovely glossy texture in your jam.
  5. Continue boiling for about 25 to 35 minutes, stirring frequently. The mixture will thicken and start to reach the gel stage. You can either use a thermometer to check for a temperature of 220°F or perform a gel test.
  6. To perform the gel test, take a plate and place it in the freezer before starting the jam. After about 25 minutes of boiling, drop a spoonful of the hot jam onto the cold plate and return it to the freezer for 2 minutes. Remove it and gently nudge the jam with your finger; if it wrinkles, it’s ready!
  7. If the jam doesn’t wrinkle, continue boiling and test again every few minutes until it does. Patience is key here!
  8. Once ready, ladle the hot jam into hot sterilized jars, leaving a 1/4 inch space at the top. It’s important to clean the rims of the jars with a damp cloth to ensure a good seal.
  9. Close the jars and allow them to cool completely before placing them in the fridge. Your jam can be stored for about a month in the fridge.
  10. If you want to can the jam for long-term storage, process the jars in a water canner for 5 minutes. Remove carefully and let them sit undisturbed for 24 hours to seal.
  11. Store your sealed jars in a cool, dark place for up to a year! You’ll have a delightful summer treat to enjoy whenever you like.

Notes

Storage tips: Store in the fridge for a month. If canned properly, it can last a year. Freezing is an option but leave space in jars for expansion.