I don’t know why every time I think of gooseberries, I immediately think of goose bumps. Maybe it’s because of the ‘goose’ in both words. LOL. Anywho, we have already made this homemade kiwi jam recipe, this homemade cherry jam recipe and this homemade mulberry jam recipe in previous blog posts. Which means that if you’ve been tagging along you should be able to easily make this homemade gooseberry jam too.
This is one of those homemade jam recipes, that does not require pectin. This is because the gooseberries themselves are choke full of natural pectin. Besides water, there’s only two other ingredients required. Ideally maintaining a ratio of sugar to gooseberries of 1:1 is sufficient. The jam will set, however it may have a tarty taste. If you prefer adding more sugar to make the jam sweeter, feel free to do so. Just remember that consuming way too much sugar is not recommended by health professionals.
Here’s What You’ll Need:
- 2 lbs gooseberries
- 2 lbs sugar
- water
- medium stock pot
- mason jars
- funnel
- small plate or saucer
- wooden spoon
Step By Step Instructions
Step 1.
Wash and clean your gooseberries i.e. remove the tops and tails.
Step 2.
Add the gooseberries to the stockpot and cover them with enough water.
Step 3.
Bring to a boil on medium heat and then allow to simmer until all the fruit has pulped.
Step 4.
Add the sugar and stir continuosly until the mixture starts boiling again.
Step 5.
Let it slowly boil until it reaches the setting point.
Step 6.
Use the funnel to fill the hot sterilized jars with your jam and screw on the lids.
Step 7.
Store your jars in your fridge or in a cool dry place.
How to determine the setting point? Scoop a little jam from your pot onto a saucer or small plate. Let it sit for a minute or so and then test to see if the jam thickens. If it does, then you’ve reached the setting point. Otherwise let it boil for a little while longer.
There you go, you’ve just made your homemade jam. Enjoy! 🙂
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