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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.

Head of Dairy Diary; I'm passionate about producing high quality products that our customers will cherish. I'm also a mum of three and I enjoy cooking, walking, gardening and art with my family, as well as lino printing (if I find time!)
  1. I’ve just made this using up frozen gooseberries – it’s absolutely perfect, thank you so much!

  2. I’ve just made this using up frozen gooseberries – it’s absolutely perfect, thank you so much?

    • Ali
    • 14/02/2020

    Could I do the same idea for gooseberry jelly?

      • Emily, Dairy Diary
      • 18/02/2020

      Hi Ali, I don’t see any reason why not, but I’ve not actually tested it myself.

    • 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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