Gooseberry Jam
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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.
For more delicious homemade jams try our Strawberry Rhubarb Jam, Plum Jam, Blackberry Jam, Black Currant Jam, and Huckleberry 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.
How to Use Gooseberry Jam
Spread this on some crusty buttered bread or on toast, enjoy it on scones, Crumpets, Sourdough English 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.
Hi, I’m Kimberly Killebrew and welcome to Daring Gourmet where you'll find delicious originals, revitalized classics, and simply downright good eats from around the world! Originally from Germany, later raised in England, world-traveled, and now living in the U.S., from my globally-influenced kitchen I invite you to tour the world through your taste buds!
