Greys Court Gooseberry Jam

Puddings and cakes

  • Serves: 1
  • Preparation time: 10 minutes
  • Cooking time: 30 minutes
A fat gooseberry on the bush © Paul Watson

A fat gooseberry on the bush


1kg gooseberries

500ml water

1kg granulated sugar


Wash and trim the gooseberries. Place them and the water in a heavy bottomed pan and bring to the boil for 1 minute. If the fruit is under ripe, add a little more water. Simmer until the fruit is soft (10-15 minutes).

Add the sugar to the pan and bring to a rolling boil for 10 minutes without stirring.

Use this time to sterilise your jam jars. Either warm the jars in an oven (180 degrees C/Gas Mark 4) for 20 minutes or rinse and microwave each one for one minute.

Remove from the boil. Test if the jam is set by dipping a metal spoon in and allowing it to cool. Push the jam with your finger, and if it wrinkles and holds shape, the jam is set. If it runs from the spoon, it needs to be boiled again.

Finally, skim off the scum and ladle the jam into the hot, sterilised jars. This recipe should make around 10 jars.