Gooseberry Jam
A simple, old-fashioned gooseberry jam with a firm set and no added pectin. Tart gooseberries and sugar come together in minutes.
Servings: 24 servings, makes 3 half pint jars (8 oz jars)
Equipment
- Canning Jars, Lids, and Rings
Ingredients
- 1 lb Gooseberries about 3 cups per pound
- 1 lb sugar about 2 cups per pound
- 1/4 cup water
- 1-2 Tbsp Lemon Juice Optional
Instructions
- Clean the gooseberries by removing the tops and tails.
- Place the cleaned gooseberries in a pot with the water and lemon juice. Bring to a boil over medium-high heat and cook until they disintegrate, about 5 minutes.
- Stir in the sugar and boil hard until the jam reaches gel stage, about 8 to 10 minutes. Test on a frozen plate, check that it sheets off a spoon, or use a thermometer (220°F at sea level). Pull it the moment it gels, since gooseberries set hard if overcooked.
- Pour the jam into prepared jars, leaving 1/4 inch headspace. Apply two-part lids finger tight.
- Refrigerate for immediate use, or process in a water bath canner for 10 minutes for shelf-stable jars.
Notes
Fruit Amounts: Gooseberries run about 3 cups per pound. One pound of sugar is about 2 cups. A 1:1 fruit-to-sugar batch gives the firmest set. You can reduce the sugar to 3/4 pound per pound of fruit (that'd be 1 1/2 cups instead of 2), and it will still set at that point. Don't reduce it more than that to ensure set.
Yield: One pound of gooseberries makes about 3 half-pint jars at a 1:1 sugar ratio. A reduced-sugar batch yields a little less.
Sugar Amounts: Gooseberries are tart, and the sugar helps the jam set, so don't skimp. Use 3/4 to 1 pound of sugar per pound of fruit. A full pound sets firmest.
Batch Size: You can double the recipe, but don't go past 2 pounds of gooseberries per batch. Larger batches heat unevenly and may not reach a good gel.
Tops and Tails: Each berry holds a bit of stem and a dried tail that should be pinched off before cooking. No need to mash the berries, they break down on their own.
Seedless Option: Cook the berries down and strain before adding the sugar for a smooth, seedless jam.
Frozen Gooseberries: Cook straight from frozen, no need to thaw first.
Sugar Substitutes: Monk fruit and other sugar-free sweeteners won't set. For a lower-sugar jam, use a no-sugar-added pectin made for the purpose.
Altitude Adjustment: Process for 10 minutes below 6,000 feet, or 15 minutes above 6,000 feet. Gel stage also drops about 1 degree per 500 feet of elevation.
Nutrition
Serving: 1Tbsp | Calories: 83kcal | Carbohydrates: 21g | Protein: 0.2g | Fat: 0.2g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.01g | Sodium: 1mg | Potassium: 40mg | Fiber: 1g | Sugar: 19g | Vitamin A: 55IU | Vitamin C: 5mg | Calcium: 5mg | Iron: 0.1mg
