Gooseberry Jam Recipe

How to Make Gooseberry Jam

1. Gently rinse 1 pound of gooseberries and remove and discard all stems.
2. Place the gooseberries in a large, heavy-bottomed saucepan or jam pan.
3. Add ½ cup of water to the pan.
4. Cook over medium heat, gently crushing some berries with a potato masher as they soften, until the gooseberries are tender but not falling apart, about 10-15 minutes.
5. Stir in 1 ½ pounds (3 cups) granulated sugar and the juice of 1 lemon. Continue stirring until the sugar is completely dissolved.
6. Increase the heat to medium-high and bring the mixture to a rolling boil.
7. Maintain a rapid boil, stirring frequently to prevent sticking and burning, until the jam reaches setting point (about 45 minutes). To test for setting point, place a small spoonful of jam onto a chilled plate; let it cool for a minute. If the jam wrinkles when you push it with your finger, it's ready.
8. Remove from heat and carefully skim off any foam that has formed on the surface.
9. Ladle the hot jam into sterilized jars, leaving about ¼ inch headspace. Wipe the rims clean, seal with lids, and process in a boiling water bath for 10 minutes to ensure a proper seal (this step is optional but recommended for long-term storage).