photo by cindykmyer
- Ready In:
- 1hr 15mins
- Remove and discard all the stems.
- 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.
- Add sugar and lemon juice and keep stirring until the sugar dissolves.
- Turn up the heat; bring mixture to a boil.
- Continue to cook rapidly until setting point is reached, about 45 minutes.
- Ladle into warm sterilized jars and seal.
Questions & Replies
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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.
Great recipe! makes delicious jam but I overcooked my first batch following the recipe to a 'T' and it turned out like leather! I went more by instinct on my 2nd try.... the 10 minutes the recipe states to cook the berries until soft I reduced to just 6-8 minutes and instead of the 45 minutes rapid boil time I only cooked jam for 15 minutes and it turned out great. I live in SW Iowa and due to all the rain there is an abundance of gooseberries this year. the ones i used for this recipe are almost as big as 'shooter' marbles! I also like recipes that give cup measurements along with the 'pounds' as in this case 2 pounds of gooseberries equals a good 4 cups of berries and the juice of one lemon = 1/4 cup of lemon juice. This recipe yielded 6 jelly-jar size of jam! I can't wait to share it with family and friends!
I couldn't find the recipe I used last year, so I tried this one. It's okay, but like others have said if you boil it for the full 45 minutes it will likely be overcooked. An explanation on how to determine setting point would have been extremely helpful. Honestly, I'd rather just use pectin and not do all that boiling and testing. For my next batch I'll be trying to find my old recipe, which was easy and turned out perfectly.