Easy to Make Gooseberry Jam recipe

At Salters Events, a premier event caterer in London, we're excited to share a true gem from our kitchen garden – our irresistible gooseberry jam recipe. We take pride in growing our own gooseberries, ensuring the freshest ingredients for your luxury event catering in London.

Gooseberries still growing on the bush. Almost ripe and in the sunshine

Gooseberries, with their unique tartness and vibrant colour, make for an exceptional jam that pairs beautifully with a variety of dishes. From elegant cheese platters to freshly baked scones, this versatile homemade gooseberry jam will leave your guests asking for more.

This easy-to-make gooseberry jam is not only simple but also a fantastic addition to any gourmet catering spread. We walk you through the step-by-step process of creating this delightful jam, ensuring your event stands out with every bite. At Salters Events, we believe in the power of homemade, garden-fresh ingredients to create unforgettable culinary experiences for your special occasions.

Let’s get cooking and make your next event in London truly memorable with our farm-to-table catering approach!

Close up image of gooseberries

Ingredients

  • 1kg gooseberries, topped and tailed

  • 1 lemon, juiced

  • 1kg granulated sugar

Method

STEP 1

First sterilise your jars by washing thoroughly in very hot soapy water. Rinse in very hot water then put on a baking sheet in a 140C (120C fan) or gas 1 oven until completely dry. They can stay in there until you’re ready to bottle up

STEP 2

Put 2 or 3 small saucers in the freezer. These will be used to test the setting later on.

Put the gooseberries, lemon juice and 400ml water in a large wide pan with a heavy base. Bring to the boil, then simmer for 15 minutes until the fruit is very soft and pulpy.

STEP 3

Add the sugar and stir over a gentle heat for another 10 minutes until the sugar is completely dissolved. You don’t want it to boil at this point as the sugar could crystallize. Once you can’t feel or see any grains of sugar bring to the boil, then boil hard for 10 minutes. Skim the surface as you go, and stirring now and again to stop it catching. The jam will start to turn a pinky red hue as it cooks.

STEP 4

Spoon a little jam onto a chilled saucer, leave to cool then run your finger through it. If it’s ready it will wrinkle up. If this doesn’t happen boil for another 5 minutes then keep testing and boiling until it does.

STEP 5

Do a final skim on the finished jam then pour into the sterilised jars and seal. Store in a cool dark place for up to 6 months. Keep in the fridge once opened.

Gooseberry jam in a glass jar with metal screw on lid sitting on a table with a white cloth over it. The table is decorated with sprigs over blueberries and dried ornamental grass. There's a blue patterned plate with butter on it and a wooden knife
Robyn SalterSalters Events