This is a jam recipe was given to me by my mother in law. She made it every year and would send us a pint because we could not get gooseberries where we lived.

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Recipe Summary

prep:
20 mins
cook:
10 mins
total:
30 mins
Servings:
80
Yield:
10 - half pint jars
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Ingredients

80
Original recipe yields 80 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Remove blossom and stem ends from gooseberries. Force berries through food mill. Measure 4 cups of the berry mash into a large pot. Stir in the sugar. Bring to a full rolling boil over high heat, and boil hard for 1 minute, stirring constantly. Remove from heat, and stir in pectin at once. Skim off any foam with a large metal spoon.

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  • Sterilize jars and lids in boiling water for at least 10 minutes. Take turns with skimming foam, and stirring the berry mixture for 5 minutes to let it cool slightly. Ladle into hot sterile jars, leaving 1/4 inch headspace.

  • Process in a boiling water bath for 10 minutes.

Nutrition Facts

65 calories; protein 0.1g; carbohydrates 16.6g; fat 0.1g; sodium 0.3mg. Full Nutrition
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Reviews (9)

Read More Reviews

Most helpful positive review

Rating: 5 stars
09/07/2003
Delicious! I'd never tasted a gooseberry before and wasn't sure what to expect. My jam turned out great perfect sweet/tart combo and such a beautiful color. My family loves it too! Read More
(102)

Most helpful critical review

Rating: 3 stars
09/15/2010
I followed the recipe on the sure jell and used the low sugar kind. My mom has gooseberries and I wanted to use them to see how they tasted. I enjoy them on the bush but had never cooked with them. I didn't like the jelly. My mom and dad love the jelly. I guess it's up to your taste buds! I also didn't use the skin or seeds. I put them in a juicer and only used the juice. It is a very pretty color. Read More
(9)
10 Ratings
  • 5 star values: 4
  • 4 star values: 3
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
09/07/2003
Delicious! I'd never tasted a gooseberry before and wasn't sure what to expect. My jam turned out great perfect sweet/tart combo and such a beautiful color. My family loves it too! Read More
(102)
Rating: 5 stars
06/30/2011
Not having a food mill I crushed my berries in a food processor on "chop". Nice texture good jam consistency delicious! Read More
(37)
Rating: 5 stars
08/10/2009
this recipe was GREAT! I have gooseberries growing on my property my jam was not as dark as the picture here (maybe different types of gooseberries?) mine was a lovely rose color i left the seeds in and it was just fine! you really cant even tell they're in there. Thanks! Read More
(29)
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Rating: 4 stars
08/24/2013
To Cloverdale: I know your post is a year old but I just wanted to say that yes there actually ARE do-overs when it comes to jam that did not set well. You just dump all the jam out of the jars into a jam pot. Bring to a full rolling boil. Cook for just 30 secs. Remove from heat. Add in more pectin.Add more pectin (I would suggest perhaps the rest of the package?). Stir and skim for 5 minutes. Put back into clean sterilized jars. Note that liquid pectin called for in this recipe and the powder or crystal kind are no interchangeable. The crystal pectin generally calls for less fruit and less sugar for 1 packet than will be called for in a recipe using liquid. Also double check the size of the pectin. It used to come in 6 ounce bottles which is what this recipe is referring to. It calls for 1/2 of a 6 ounce bottle or 3 ounces. Today liquid pectin is usually in 3 ounce pouches so you would use a full pouch. If you want to make jelly you cannot just substitute an equal quantity of juice for the fruit. Jelly making is another whole art and uses different recipes. Usually more sugar and more pectin. Read More
(14)
Rating: 3 stars
09/15/2010
I followed the recipe on the sure jell and used the low sugar kind. My mom has gooseberries and I wanted to use them to see how they tasted. I enjoy them on the bush but had never cooked with them. I didn't like the jelly. My mom and dad love the jelly. I guess it's up to your taste buds! I also didn't use the skin or seeds. I put them in a juicer and only used the juice. It is a very pretty color. Read More
(9)
Rating: 2 stars
06/30/2012
Good flavor but you may want to add more pectin. I had fantastic gooseberries but this recipe produced a runny product. Unfortunately there are no "do-overs" when making jam. Read More
(3)
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Rating: 3 stars
08/15/2019
I didn't have enough goose berries so mixed in red currents. Cut back on the sugar and didn't use any pectin. It took a lot longer to thicken but it was awesome. After the first taste a second flavor came out … awesome on toast, crackers and ice cream. Read More
Rating: 4 stars
02/11/2014
Thank you so much!!!!! You helped me with a game im creating. P.S. Its yummy Read More
Rating: 5 stars
07/10/2017
This worked just as described. I have saved and will be making again Read More
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