Gooseberry & Ginger Jam
This gorgeous Gooseberry & Ginger Jam is a great way to use up a glut of fruit. Give it a try – it might end up being your favourite jam of all time! A Dairy Diary recipe. For more delicious recipes visit the Dairy Diary Recipe Collection.
Ingredients
Fresh gooseberries 1kg (2lb 4oz) topped, tailed and washed
Fresh root ginger 50g (2oz), peeled and cut into 4 chunks
Lemon ½, juice only
Granulated sugar 1kg (2lb 4oz)
Butter 15g (½oz)
Instructions
1
Put gooseberries, ginger, lemon juice and 150ml (¼ pint) water into a large, heavy-based pan. Bring to the boil, then simmer gently for 20 minutes, stirring occasionally, until softened to a pulp. Take off heat.
2
Stir in sugar until it dissolves. Add butter and bring to the boil. Bubble rapidly for 10 minutes then test for setting point by dropping a little jam onto a chilled plate. Push jam with your finger and if it wrinkles it’s ready. If not, boil for a few more minutes and test again. Discard ginger.
3
Pour hot jam into warm, sterilised jam jars. Press a waxed disc on top, leave to cool then put on a cellophane disc and lid and label.
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I’ve just made this using up frozen gooseberries – it’s absolutely perfect, thank you so much!
I’ve just made this using up frozen gooseberries – it’s absolutely perfect, thank you so much?
Could I do the same idea for gooseberry jelly?
Hi Ali, I don’t see any reason why not, but I’ve not actually tested it myself.
I have gooseberry bushes, Mum makes jam, thank you I love gooseberry yoghurt so need gooseberry jam