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Gooseberry & Ginger Jam

Gooseberry & Ginger Jam

I think this Gooseberry & Ginger Jam just be my favourite jam of all time. Yum!

Gooseberry & Ginger Jam


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)



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.


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.


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.

Emily Davenport

I post a blog every week featuring food, family and fun. There are lots of useful household tips, crafty ideas, giveaways and delicious recipes that I think you will find irresistible.
  1. Avatar
    • Louise Moore
    • 21/07/2019

    I have gooseberry bushes, Mum makes jam, thank you I love gooseberry yoghurt so need gooseberry jam

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