This flavorful homemade Gooseberry Jam recipe will bring the PERFECT amount of zing and sweetness to your oatmeal, toast, yogurt, and more! This recipe is easy to follow and made with all-natural, simple ingredients that come together to create a deliciously unforgettable jam.
Here in the U.S. hardly anyone has heard of a gooseberry let alone tried one. Of course if you’re a big Anne of Green Gables fan like me, you’ll remember the part in Anne of Avonlea where Anne, after chiseling away the social-emotional shackles of the spinsterly school principle, Ms. Katherine-with-a-K Brooke, finally convinces Katherine to join her at Green Gables for the summer. Anne has been working on making Katherine more presentable and encouraging her to meet other people, including guys. The conversation continues:
ANNE: Katherine, just look at you. You’re rosy and healthy. And your hair looks so attractive like that, instead of all pulled back. Besides, I happen to know of two eligible young men who’ve asked about you.
KATHERINE: (smiling for probably second time in her entire life): Really?
ANNE: They’re going to be at the bonfire tonight.
KATHERINE: Oh, I wouldn’t know what to say to them. Will you help me, Anne? They’ll just laugh at me and think I’m an old gooseberry.
ANNE: You give yourself far too little credit, Katherine.
It’s forever one of my all-time favorite movies. Though the gooseberry doesn’t deserve that slam. It’s really a very fine berry. I think the insult relates to the fact that the gooseberry bush is particularly thorny. But hey, like the rose, when you’ve got something magnificent growing, you want to protect it, right?
What Are Gooseberries?
Gooseberry sounds like the kind of pie in a fairytale that cools on the windowsill of a little old granny’s cottage in the woods. You may remember that gooseberries are the pie filling of choice for Snow White, and they are also the magical ingredient for this scrumptious jam. If you’ve ever wanted to capture that country cottage feeling or the nostalgia of a checkered picnic blanket, all you need is a jar of this homemade gooseberry jam.
So, what exactly is a gooseberry? In case there is any doubt, despite their name gooseberries are completely unrelated to geese. They are related to currants and grow on thorny bushes and are indigenous to many parts of Europe as well as western Asia. In this recipe we’re using the small gooseberries of European origin. Gooseberry jam is still widely enjoyed in Europe. In French cuisine gooseberries are known as groseille à maquereau (“mackerel berries” in English) because of a traditional mackerel dish served with gooseberry sauce.
Resembling plump grapes, gooseberries vary in color and texture. Hues range from bright red to deep purple, from pale green to rich gold. Some have smooth skin, while others are covered in fuzz. They have a lemony tartness that mellows to a melon-like sweetness as they ripen – truly yummy at every stage! Bursting with nutrients, these juicy morsels are full of vitamin C, antioxidants, and carotenoids.
Ways to Use Gooseberry Jam
Spread this on some crusty buttered bread or on toast, enjoy it on scones, muffins, in your oatmeal, porridge, yogurt or as an ice cream topping. Enjoy this jam with some of our German Bread or Scottish Barley Pudding. You can also skip the process of making a gooseberry compote and use this jam to make a quick gooseberry fool. Additionally, gooseberry jam pairs well with rich or grilled meats or stirred into curries instead of chutney for a touch of tart sweetness.
I also love gifting jars of this jam to friends and family. Since gooseberry jam is pretty rare here in the States and can’t be found in most supermarkets, it’s a wonderfully unique gift.
Do I Have to Use Pectin?
No. Unlike many fruit jams that require the addition of pectin, gooseberries are naturally loaded with pectin so no additional pectin whatsoever is needed. I’m telling you, this berry’s divine purpose is to become a scrumptious spread!
Gooseberry Jam Recipe
Let’s get started!
Wash the gooseberries and remove their tops and tails.
Place the gooseberries in a large pot with the water and lemon juice.
Bring it to a boil, reduce to medium-high heat, and simmer for 10-15 minutes, stirring occasionally, until the gooseberries are softened.
Stir in the sugar, return to a boil, and stir until dissolved.
Mash the gooseberries to further break them up. Continue to boil for 25-35 minutes, stirring frequently, until the mixture reaches gel stage. This can be determined by using a thermometer (when it reaches 220 F the jam is done) or performing a gel test (see below).
To perform a gel test: Place a plate in the freezer (put it in the freezer ahead of time while the jam is boiling). Remove it from the freezer, drop a spoonful of hot jam onto it, and return it to the freezer for 2 minutes. Remove the plate and use your finger to nudge the jam. If the jam wrinkles it is done. If it doesn’t, return the plate to the freezer, continue boiling the jam, and test it again every few minutes.
Ladle the hot jam into hot sterilized jars leaving 1/4 inch space from the top. Wipe the rims clean with a damp cloth. Close the jar and let cool completely before placing the jars in the fridge where the jam will keep for at least a month.
Canning for long-term storage: Ladle the hot jam into hot sterilized jars leaving 1/4 inch space from the top. Wipe the rims clean with a damp cloth. Place the lids on the jars and screw shut. Process the jars in a water canner for 5 minutes. Carefully remove the jars and let them sit undisturbed for 24 hours. Transfer to a cool, dark place where the jam will keep for up to a year.
Enjoy!
Inspired to keep jammin’? Be sure to also try our:
- Peach Bacon Jam
- Strawberry Rhubarb Jam
- Blackberry Jam
- Toasted Hazelnut & Date Spread
- Black Currant Jam
- Plum Jam
- Red Currant Jelly

Gooseberry Jam
Ingredients
- 1 pound fresh gooseberries (any variety; we're using purple gooseberries in the photos), cleaned and tops and tails removed
- 1 1/2 cups granulated sugar (can use a little more sugar if the berries are underripe or especially tart)
- 1/4 cup water
- 2 tablespoons lemon juice
Instructions
- Place the gooseberries in a large pot with the water and lemon juice. Bring it to a boil, reduce to medium-high heat, and simmer for 10-15 minutes, stirring occasionally, until the gooseberries are softened. Stir in the sugar, return to a boil, and stir until dissolved. Mash the gooseberries to further break them up. Continue to boil for 25-35 minutes, stirring frequently, until the mixture reaches gel stage. This can be determined by using a thermometer (when it reaches 220 F the jam is done) or performing a gel test (see below).To perform a gel test: Place a plate in the freezer (put it in the freezer ahead of time while the jam is boiling). Remove it from the freezer, drop a spoonful of hot jam onto it, and return it to the freezer for 2 minutes. Remove the plate and use your finger to nudge the jam. If the jam wrinkles it is done. If it doesn't, return the plate to the freezer, continue boiling the jam, and test it again every few minutes.
- Ladle the hot jam into hot sterilized jars leaving 1/4 inch space from the top. Wipe the rims clean with a damp cloth. Close the jar and let cool completely before placing the jars in the fridge where the jam will keep for at least a month. Canning for long-term storage: Ladle the hot jam into hot sterilized jars leaving 1/4 inch space from the top. Wipe the rims clean with a damp cloth. Place the lids on the jars and screw shut. Process the jars in a water canner for 5 minutes. Carefully remove the jars and let them sit undisturbed for 24 hours. Transfer to a cool, dark place where the jam will keep for up to a year. This yields approximately 3 half-pint jars of jam.
Naomi says
This is my second year using this recipe, love it, very easy for a newbie to making jam. I use a 80-20 mix of red and green berries that I grow myself. Memories of my grandmother.
Kimberly @ The Daring Gourmet says
I’m so glad this has become a regular, Naomi, thanks so much for the feedback! I’m sure your grandmother would be proud <3
Cait De Burca says
I made this jam today and it is just perfect! The recipe is very simple and easy to follow. I had 1.5 lbs of fresh, homegrown gooseberries and have about 1 lb of jam. After I added the sugar I boiled the mixture for 25 minutes, stirring every few minutes. This recipe is a keeper! Thank you for sharing!
Kimberly @ The Daring Gourmet says
Thank you so much, Cait, I’m so glad you enjoyed it!
Anonymous says
5 stars
Hettie says
Super recipe! Thanks! I doubled it and it turned out so well. Will be using it every year to make lots of jam from my gooseberry bushes.
Kimberly Killebrew says
I’m so glad, Hettie, thank you!
Julie says
Made from my own bush, was fabulous. This is my new recipe. Thanks
Kimberly Killebrew says
Thanks so much, Julie!
priscilla joyce reis says
great jam made for my daugter from my own gossberry bush .
Kimberly Killebrew says
Fantastic, Priscilla, thank you!
Kel says
Turned out great! We added 2 Tbsp of fresh Rosemary, which was very aromatic! Delish!
Kimberly Killebrew says
Awesome, Kel, thanks so much for the feedback!
Heather says
I picked 2 lbs of gooseberries off my bush today and plan to give this recipe a shot. How many pints does the recipe yield? Is it safe to double the recipe?
Kimberly Killebrew says
Awesome, Heather! This yields approximately 3 half-pint jars of jam and yes, you can safely double it.
Arlene Heaps says
You have to be daring to try this recipe. Boiling for 35 minutes ???? did not produce jam. I got gooseberry toffee.
It cannot be spooned out of the jar. Lots of work, big disappointment.
Kimberly Killebrew says
Hi Arlene, there are several factors that determine the cooking time including the saucepan, the stovetop and the temperature, which is why I provide a general time range of 25 to 35 minutes. The recipe also states that the temperature of the jam should be 220 F when it’s done and recommends using a thermometer. In the absence of a thermometer I also provide guidelines for performing a gel test to determine doneness.
Julie De says
Great recipe turned out delicious. Thx
Kimberly Killebrew says
Thanks so much, Julie, I’m happy you enjoyed it!
Sara Trembath says
I thought gooseberries were green, not red!
Kimberly Killebrew says
Hi Sara, there are different varieties of gooseberries. I have both the green and red variety growing in my garden now.
Anneke says
Forgot to rate the recipe. Here it is…. 🙂
Anneke
in Rigaud, Quebec, Canada
Anneke says
In September, I had picked, cleaned and frozen 4 pounds of gooseberries from my garden.
Yesterday I was looking for a recipe to make jam with them and stumbled upon your recipe.
Super easy to make and and oh so delicious result. THANK YOU!
Anneke
in Rigaud, Quebec, Canada
Kimberly @ The Daring Gourmet says
I’m so glad you enjoyed it, Anneke, thank you!
Keira Ball says
Jam calling me. Can’t wait to try this.