I was so excited to see beautiful gooseberries at the Farmer’s Market! When I was a kid we had gooseberry bushes in our yard and it was always a race to harvest them before the birds got them. Gooseberries were the plant that introduced me to that black netting that is supposed to keep the birds out but never really does…
When we did harvest them I remember delicious slightly tart gooseberry jam and gooseberry pie. This is probably one of the things I had growing up that started my love of all things tart and sour. So it seemed that a delicious, nostalgic batch of gooseberry jam was in order. And it is so simple.
Wash the gooseberries and pinch off both the top and the tail. They then go in a wide bottomed pot with sugar, water, and a touch of lemon juice and are cooked to the desired thickness or 220 degrees.
Gooseberries have natural pectin so no added pectin is needed. One tip: be sure to taste your gooseberries. This batch was a bit sweeter so I was able to use slightly less sugar. For a tarter batch of gooseberries I would recommend doing a 1:1 ratio of gooseberries to sugar by weight. I am looking forward to procuring some more gooseberries to stock up on jam and maybe even make a pie.
Yield: 12 ounces (I did (3) 4 ounce jars with the intention of gifting some of these, but you can use (1) 12 ounce jar if you just want to save it for yourself!)
- 12 oz. (by weight) prepped gooseberries (2 cups)
- 8 oz. (by weight) organic cane sugar (1 cup)
- 1/4 cup water
- 1 T. lemon juice
Prepare a boiling water bath canner and your jars.
Add all ingredients to a wide bottom pot and slowly bring to a boil. Reduce to a hard simmer and cook the mixture, stirring often to prevent sticking and burning, until desired consistency or 220 degrees is reached.
Ladle jam into prepared jars leaving 1/4 inch headspace. Wipe rims with damp paper towel. Place lids on jars and tighten rings finger tight. Process in a boiling water bath canner for 10 minutes. Remove and let cool 24 hours. Store in a cool dark place for up to one year.