Gooseberries are naturally high in pectin, so this sweet fruit spread thickens without a long simmer and is ready much sooner than many classic preserves. Its tart flavor balances the sweetness when spread on buttered bread.
Trim the stems and blossom ends from the gooseberries, then wash them.
Place the fruit in a wide saucepan with the granulated sugar and lemon juice. Bring to a boil over medium heat and cook for 15 minutes, until the fruit breaks down and the mixture thickens.
Drop some jam along the edge of a plate. If it stays in place without running, it is ready; fill clean jars while it is still hot.
Stir the jam often as it boils; gooseberries are prone to sticking to the bottom, so cooking over low heat helps prevent scorching.
No one has commented on this recipe yet. Write the first comment.
Recipes tried by those who liked this one, fitting the same table.
Suggestions, complaints or questions — we read them all.
Your message has been saved. Our team will read it; if you left an email address, we will reply there when needed.
