Total Time
1hr 15mins
Prep 15 mins
Cook 1 hr

Art of Preserving, Jan Berry

Ingredients Nutrition


  1. Remove and discard all the stems.
  2. Place the gooseberries in a jam pan or wide sauce pan. Add the water; cook over medium heat until gooseberries are just tender, about 10 minutes.
  3. Add sugar and lemon juice and keep stirring until the sugar dissolves.
  4. Turn up the heat; bring mixture to a boil.
  5. Continue to cook rapidly until setting point is reached, about 45 minutes.
  6. Ladle into warm sterilized jars and seal.
Most Helpful

5 5

This jam is woderful. I just made a batch last night and it is pefect. The gooseberries I grow are the little green ones, so I added a small handful of blueberries in for color. It is delightfully tart and sweet, smoothly spreads and very easy to make can't wait till next year tomake this again!

5 5

Delicious and my kitchen smelled wonderful as the jam was cooking! Because gooseberries are so high in pectin I added 1/4 cup more water. It jelled beautifully! Also while the gooseberries are simmering in the water, put the sugar in a oven proof container and heat at 250 degrees for 10-15 minutes. Adding hot sugar to the gooseberry brew helps prevent sugar crystals from forming. During step 5, check the setting point after about 10-15 minutes of boiling--mine was ready after about 15 minutes of rapid boiling. This turned out so yummy I'm scouting up some more jars so I can make another batch.

5 5

Yummy, yummy! I loved how this jelled without pectin. It was very yummy both on biscuits and salmon!