Homemade Gooseberry Jam

    45 minutes

    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.

    12 people made this

    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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