Homemade gooseberry jam

Name: Homemade gooseberry jam
Total time: 3000 s
Yield: 3-4 small jars
Cuisine: British
Ingredients: 250 ripe gooseberries, topped and tailed; 250 granulated sugar; 1/2 lemon juice

Yui Miles @cookingwithyui

Let’s take part on Cookpad newest challenge 🍓🍇🍒 #summerjar

We did some gooseberry picking at my parents in law a few weeks back and this time I have so many ripe gooseberries so decided to make some yummy jam out of them. Gooseberries are naturally high in pectin so you don’t need to use specialist jam sugar for this so normal sugar is absolutely fine. It’s so tasty sweet and sour which we all enjoy with toast or homemade scones. Perfect for #afternoontea

#summerjar
#seasonalingredient
#cookeverypart
#homemade
#seasonalfruit

Let’s take part on Cookpad newest challenge 🍓🍇🍒 #summerjar

#summerjar
#seasonalingredient
#cookeverypart
#homemade
#seasonalfruit

Yui Miles @cookingwithyui

Let’s take part on Cookpad newest challenge 🍓🍇🍒 #summerjar

#summerjar
#seasonalingredient
#cookeverypart
#homemade
#seasonalfruit

Let’s take part on Cookpad newest challenge 🍓🍇🍒 #summerjar

#summerjar
#seasonalingredient
#cookeverypart
#homemade
#seasonalfruit

Saved

Ingredients

50 minutes

3-4 small jars

250ripe gooseberries, topped and tailed
250granulated sugar
1/2lemon juice

Saved

Steps

50 minutes

1

First thing first, sterilise your jars by washing thoroughly in very hot soapy water. Rinse in very hot water then put on a baking sheet in a 120C/gas oven until completely dry. Anather method is to put in a cycle of the dish washer to sterilise the jars.
2

Put the gooseberries and sugar in a large enough saucepan (thicker bottom is better). Bring to the boil then simmer on medium low heat for 15 minutes until the fruit is very soft and pulpy. Add lemon juice and continue stirring gently for another 3-4 minutes. At this point, put 2 or 3 small saucers in the freezer (these will be used to test the setting later on).
3

Continue stirs gently on low heat to stop it catching for 10 minutes, the jam will start to turn a pinky red ish as it cooks.
4

The way I check that jam is ready: Spoon a little jam onto a chilled saucer, leave to cool then run your finger through it. If it’s ready it will wrinkle up. If this doesn’t happen boil for another 5 minutes then keep testing and boiling until it does.
5

Once the jam is ready, pour into the sterilised jars and seal. Store in the cupboard or in the fridge once opened.

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Cooksnaps

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Yui Miles @cookingwithyui

on August 23, 2021 18:20

❤️Cookbook Author ‘Thai Made Easy’ out now in UK, USA and AUSTRALIA 🌎❤️Masterchef UK Quarter Finalist 2019 (on BBC)❤️Beat the Chef contestant on Channel4 (and I did beat the Chef!)❤️The winner of 2020 - ICG National Cooking Competition.❤️IG @cookingwith_yui