Homemade Gooseberry Jam


11 people made this

If you can get gooseberries or pick your own, try making this classic gooseberry jam. Liquid pectin is a vegan product, derived from apple pectin.


Serves: 80 

  • 1 1/2 kg fresh gooseberries
  • 1 1/2 kg caster sugar
  • 100ml liquid pectin

Preparation:20min  ›  Cook:25min  ›  Ready in:45min 

  1. Remove blossom and stem ends from gooseberries. Force berries through food mill.
  2. Measure 4 tea cups of the berry mash into a large pot. Stir in the sugar. Bring to a full rolling boil over high heat, and boil hard for 1 minute, stirring constantly. Remove from heat, and stir in pectin at once. Skim off any foam with a large metal spoon.
  3. Sterilise jars and lids in boiling water for at least 10 minutes. Take turns with skimming foam, and stirring the berry mixture for 5 minutes to let it cool slightly. Ladle into hot sterile jars, leaving 6mm headspace.
  4. Process in a boiling water bath for 10 minutes. Remove and seal jars.

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Reviews (1)


Delicious! I'd never tasted a gooseberry before, and wasn't sure what to expect. My jam turned out great, perfect sweet/tart combo, and such a beautiful colour. My family loves it too! - 29 Sep 2008

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