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Gooseberry & Ginger Jam
Emily Davenport
1.75kg (3¼lb)/4 jars
20 minutes
34
British
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.
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)
Directions
- 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
1 comment
I made this jam yesterday. I’ve been looking for an unusual recipe to use my allotment grown gooseberries and this is a delicious way to do it. It’s absolutely delicious