Gooseberry Jam


1 kg Gooseberries (fresh or frozen)

1 kg granulated sugar

1 knob butter


  • Place clean jam jars in a warm oven (100C)
  • Put gooseberries into a very large pan.
  • Heat gently and simmer for 30 mins.
  • Pulp with a wooden spoon or masher
  • Add sugar, off heat, until dissolved
  • Add butter and stir
  • Bring to boil and boil steadily for 10 mins, stirring occasionally.
  • Test until setting point, then cool slightly.
  • Pour into hot sterilised jars.
  • Seal and label.
  • This makes 3 1lb and 6 ½lb jars.

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