Gooseberry + Ginger Jam


 Prep Time : 15 + 10 Minutes | Cook Time : 30 Minutes | Total Time : 1 hour | Difficulty : Moderate

Hello my lovelies! I am a gooseberry fan. They aren’t super easy to get a hold of here but have a great unique flavour. While there are sweeter varieties they tend to be very sour when raw unless they are very ripe. So they are perfect for preserving. You can buy them frozen, or find someone with a bush or two. I usually take some from my parents at Christmas but this year they had moved the bushes to a different garden bed and they were sulking about it. I added warm ginger to this jam to balance the sharpness. It’s a winning combo. Anything with ginger is a winning combo in my book. I used raw sugar this time because it’s what I had. White sugar will give a brighter coloured and flavoured preserve but both are delicious.

As always, the first thing we need to do is prep our jars. Wash the jars and lids in hot soapy water and rinse well. Put the jars in an 120C (250F) oven. Pop the lids in a small saucepan and cover with hot water. Bring the lids to a boil and let simmer for 5 minutes. Turn off the heat.

Put the gooseberries, grated ginger and water into a large saucepan. You will need to “top and tail” the gooseberries. Trim the bit of stalk and the fluffy bit at the other end off.

This is a bit of a task if they are frozen but it goes quickly. Put the saucepan over a medium heat and gently cook the fruit until it’s pulpy, stirring from time to time. You can encourage the fruit to break down by smushing it against the side of the pan with your spoon.

I like chunky bits in my jam so I smush some and leave some. When you are happy with how pulpy it is, add the sugar and salt. Stir until the sugar is dissolved.

Turn the heat up to medium high and cook at a rolling boil until it reaches the setting point. The colour will darken a lot.

I usually test for temperature and use the wrinkle test so I can catch it in time. I found this jam set perfectly at 105C. Turn off the heat. Get your jars and lids out and place them on a folded tea towel. Ladle the jam into the hot jars.

Clean any drips from the tops of the jars and the threads for the lids. These need to be clean so that the jars will seal properly. Put the lids on and leave to cool. Store the jars in a cool dark place until ready to use. You better test a bit first though. For quality control purposes…

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Gooseberry + Ginger Jam


Prep Time : 15 + 10 mins | Cook Time : 30 mins | Total Time : 1 hour | Difficulty : Moderate | Makes : approx. 4 cups

Tart gooseberries and warm ginger come together to make a delicious golden preserve.

Ingredients:

  • 1 kg gooseberries, trimmed
  • 2 teaspoons grated fresh ginger
  • 1/2 cup water
  • 750 grams sugar, white or raw
  • 1/2 teaspoon salt

– If using metric cups, reduce volume measures by 1 tablespoon for every cup of dry or liquid ingredients – 

Equipment:

  • Large saucepan
  • Candy thermometer (optional but recommended)
  • 4-6 one cup jam jars with lids
  • Ladle and funnel for filling jars

Directions:

As always, the first thing we need to do is prep our jars. Wash the jars and lids in hot soapy water and rinse well. Put the jars in an 120C (250F) oven. Pop the lids in a small saucepan and cover with hot water. Bring the lids to a boil and let simmer for 5 minutes. Turn off the heat.

Put the gooseberries, grated ginger and water into a large saucepan. You will need to “top and tail” the gooseberries. Trim the bit of stalk and the fluffy bit at the other end off.

This is a bit of a task if they are frozen but it goes quickly. Put the saucepan over a medium heat and gently cook the fruit until it’s pulpy, stirring from time to time. You can encourage the fruit to break down by smushing it against the side of the pan with your spoon.

I like chunky bits in my jam so I smush some and leave some. When you are happy with how pulpy it is, add the sugar and salt. Stir until the sugar is dissolved.

Turn the heat up to medium high and cook at a rolling boil until it reaches the setting point.

I usually test for temperature and use the wrinkle test so I can catch it in time. I found this jam set perfectly at 105C. Turn off the heat. Get your jars and lids out and place them on a folded tea towel. Ladle the jam into the hot jars.

Clean any drips from the tops of the jars and the threads for the lids. These need to be clean so that the jars will seal properly. Put the lids on and leave to cool. Store the jars in a cool dark place until ready to use. You better test a bit first though. For quality control purposes…

Cook’s Notes:

  • Please weigh the ingredients – this will ensure the correct proportion of sugar to preserve the jam safely.
  • If you open a jar and there is any mould growing on the surface of the jam, discard the whole jar as toxins can penetrate the jam.

 – Once properly sealed and cooled, this jam can be kept in the pantry for six to twelve months. Once opened, store in the refrigerator – 

© 2017 The Winsome Baker. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.

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