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"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." — SWIZZLESTICKS
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2 quarts fresh gooseberries
6 cups white sugar
1/2 (6 fluid ounce) container liquid pectin
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!
Not having a food mill, I crushed my berries in a food processor on "chop". Nice texture, good jam consistency, delicious!
6 Ratings
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!
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.
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Gooseberry Jam
Serving Size: 1/80 of a recipe Servings Per Recipe: 80 Amount Per Serving Calories: 65 Calories from Fat: < 1
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