Green Gooseberry Jam

Preparation info

  • Makes

    2.75 kg

    • Difficulty


Appears in

The Times Calendar Cookbook

By Katie Stewart

Published 1977

  • About

A good colour in gooseberry jam comes from using green gooseberries and boiling fast for a set after the sugar has dissolved. Lengthy boiling darkens the colour of jam but acid unripe fruit should reach setting point fairly quickly. For extra flavour tie a few heads of elderflowers in muslin and cook with the gooseberries. Remove before adding the sugar.


  • 1.25 kg/3 lb green gooseberries
  • 5.5 dl/1 pint water
  • 1.25 kg/3 lb granulated or preserving sugar


    Top and tail the gooseberries using scissors and place in a preserving pan with the water. Bring them slowly to the boil, crushing the juice out of the berries with the back of a spoon. Simmer gently until the skins are quite tender – about 20–30 minutes.

    Add the sugar and stir over low heat until the sugar has dissolved. Bring up to the boil and cook rapidly for a set – about 10 minutes. Draw off the heat and skim. Ladle or pour the jam into jars. Cover with waxed paper circles when hot and seal when cold.