Best 4 Gooseberry Jam Recipes

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In the world of preserves, gooseberry jam stands out as a culinary delight, capturing the essence of summer's bounty. This vibrant condiment, made from plump and tart gooseberries, transforms into a jewel-toned spread, perfect for elevating your breakfast toast, scones, and even ice cream. Indulge in the classic Gooseberry Jam recipe, a time-honored method that yields a rich and flavorful preserve. For those seeking a unique twist, explore the Gooseberry and Elderflower Jam, where the delicate floral notes of elderflowers harmonize beautifully with the tangy gooseberries. If you prefer a sweeter and chunkier treat, the Gooseberry and Vanilla Jam boasts a generous helping of vanilla and a delightful texture. And for a quick and easy option, the No-Cook Gooseberry Jam offers a hassle-free way to enjoy this deliciousness without the wait. Whichever recipe you choose, prepare to be captivated by the exquisite taste and versatility of gooseberry jam.

Check out the recipes below so you can choose the best recipe for yourself!

GOOSEBERRY JAM



Gooseberry Jam image

This is a jam recipe was given to me by my mother in law. She made it every year and would send us a pint because we could not get gooseberries where we lived.

Provided by SWIZZLESTICKS

Categories     Side Dish     Sauces and Condiments Recipes     Canning and Preserving Recipes     Jams and Jellies Recipes

Time 30m

Yield 80

Number Of Ingredients 3

2 quarts fresh gooseberries
6 cups white sugar
½ (6 fluid ounce) container liquid pectin

Steps:

  • Remove blossom and stem ends from gooseberries. Force berries through food mill. Measure 4 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.
  • Sterilize 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 1/4 inch headspace.
  • Process in a boiling water bath for 10 minutes.

Nutrition Facts : Calories 64.8 calories, Carbohydrate 16.6 g, Fat 0.1 g, Fiber 0.7 g, Protein 0.1 g, Sodium 0.3 mg, Sugar 15 g

GOOSEBERRY JAM



Gooseberry Jam image

Make and share this Gooseberry Jam recipe from Food.com.

Provided by Dienia B.

Categories     Berries

Time 1h15m

Yield 4 cups

Number Of Ingredients 4

2 lbs gooseberries
1 1/4 cups water
5 cups sugar
1 lemon, juice of

Steps:

  • Remove and discard all the stems.
  • Place the gooseberries in a jam pan or wide sauce pan. Add the water; cook over medium heat until gooseberries are just tender, about 10 minutes.
  • Add sugar and lemon juice and keep stirring until the sugar dissolves.
  • Turn up the heat; bring mixture to a boil.
  • Continue to cook rapidly until setting point is reached, about 45 minutes.
  • Ladle into warm sterilized jars and seal.

Nutrition Facts : Calories 1070.3, Fat 1.3, SaturatedFat 0.1, Sodium 3.9, Carbohydrate 274.1, Fiber 9.8, Sugar 250.1, Protein 2

GOOSEBERRY-BLUEBERRY JAM



Gooseberry-Blueberry Jam image

Tart-sweet blueberries, as it turns out, are the perfect complement to gooseberries. And because gooseberries are naturally high in pectin, you can leave your box of the stuff in the cupboard. It thickens up beautifully on its own.

Provided by Kare for Kitchen Treaty

Number Of Ingredients 6

1 pint 2 cups red gooseberries
1 pint 2 cups blueberries
2 cups sugar
1 tablespoon lemon juice
3 tablespoons water
1/8 teaspoon ground nutmeg (optional)

Steps:

  • Pick through and rinse gooseberries and blueberries, removing stems and leaves and discarding any bad berries.
  • Add the lemon juice and water to a medium saucepan.
  • Over medium heat, slowly add the sugar to the lemon and water, whisking as you go, until the sugar-water mixture is smooth. If necessary, you can add a bit more water.
  • Heat on medium until the sugar dissolves and the mixture is clear. Just don't keep heating it, because you'll end up with caramel - in this case, not good! And yes, I've done it.
  • Add the gooseberries, and cook (keeping the heat at medium) for about 3 minutes.
  • Stir in the blueberries (and the nutmeg, if using).
  • Bring the mixture to a boil, and allow to boil for about 5 - 10 minutes until thickened.Tip: How do you tell it's the right consistency? Do the spoon text. Dip a cold metal spoon into the mixture, and pull it out sideways. If the mixture drips off in one stream, it's not ready. When the mixture drips off in two drips, it's close. Then the two drips begin to form a sheet, it's ready! Keep in mind it'll keep thickening up after it cools.
  • Allow to cool a bit, then pour into jars. Store in an airtight container in the refrigerator.

GOOSEBERRY JAM



GOOSEBERRY JAM image

Categories     Condiment/Spread     Berry     Breakfast

Number Of Ingredients 3

A quantity of gooseberries
An equal amount of granulated sugar
Water

Steps:

  • Top and tail the gooseberries and place in a preserving pan or sturdy saucepan. Pour in enough water so that the gooseberries are not quite covered. Simmer the gooseberries for approx 10 minutes until they are soft and getting mushy but mostly still holding their shape. Add the sugar and stir until dissolved. Once the sugar has dissolved bring to a rolling boil and boil rapidly for 10 minutes. Test for setting point then pour into sterilized jars and seal.

Tips:

  • Choose the right gooseberries: Use firm, ripe gooseberries that are not too soft or bruised. Avoid gooseberries that have any signs of mold or decay.
  • Prepare the gooseberries: Top and tail the gooseberries, then wash them thoroughly. Cut the gooseberries into halves or quarters, depending on your preference.
  • Use a large pot: Gooseberry jam tends to sputter and bubble up, so it's important to use a large pot that is at least twice the volume of the gooseberries and sugar.
  • Cook the jam in batches: If you are making a large batch of jam, cook it in batches to prevent the pot from boiling over.
  • Stir the jam frequently: Stir the jam frequently to prevent it from sticking to the bottom of the pot and burning.
  • Test the jam for doneness: To test the jam for doneness, place a small amount on a cold plate. If the jam wrinkles when you push your finger through it, it is ready. Otherwise, continue cooking for a few more minutes.
  • Store the jam properly: Once the jam is done, pour it into sterilized jars and seal them tightly. The jam can be stored in a cool, dark place for up to a year.

Conclusion:

Gooseberry jam is a delicious and versatile condiment that can be used in a variety of ways. It can be spread on toast, used as a filling for pies and tarts, or even added to yogurt or ice cream. With its bright green color and tart, sweet flavor, gooseberry jam is a surefire hit. So next time you're looking for a new and exciting jam to try, give gooseberry jam a try. You won't be disappointed!

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