Anne Morgan This Delia Smith Gooseberry Jam Recipe is a tart and jewel-like recipe, which features seasonal fresh gooseberries and bright lemon juice. It’s the perfect way to preserve summer, ready in about 1 hour.
Delia Smith Gooseberry Jam Recipe Ingredients
- 1 pound fresh gooseberries (green or red/purple varieties), topped and tailed
- 1 1/2 cups granulated sugar (adjust slightly if berries are very underripe)
- 1/4 cup water
- 2 tablespoons lemon juice
How To Make Delia Smith Gooseberry Jam Recipe
- Prepare the fruit: Wash the gooseberries thoroughly. Using kitchen scissors or your fingernails, “top and tail” them by snipping off the little stalk at one end and the dried flower at the other.
- Soften the skins: Place the prepared gooseberries in a large, heavy-bottomed pot or preserving pan along with the water and lemon juice. Bring the mixture to a boil, then reduce the heat to medium-high. Simmer for 10-15 minutes, stirring occasionally. Crucial: You must cook until the gooseberries are completely softened and the skins are tender before adding the sugar. If you add sugar too early, the skins will toughen and remain hard.
- Dissolve the sugar: Remove the pan from the heat (or turn it down very low). Stir in the granulated sugar. Return to the heat and stir gently but continuously until every grain of sugar has dissolved. Do not let it boil until the sugar is gone.
- Rapid boil: Once the sugar is dissolved, mash the gooseberries slightly against the side of the pot if you prefer a smoother jam. Increase the heat and bring to a rolling boil. Boil vigorously for 25-35 minutes, stirring frequently to prevent sticking.
- Test for setting point: You need to reach the “gel stage” (220°F / 105°C on a sugar thermometer). Alternatively, use the wrinkle test: Place a small plate in the freezer before you start cooking. Drop a teaspoon of hot jam onto the cold plate and return it to the freezer for 2 minutes. Push the jam with your finger; if it wrinkles, it is set. If it remains liquid, boil for another 5 minutes and test again.
- Pot and seal: Remove the pot from the heat. Let it settle for 10 minutes (this stops the fruit from floating to the top of the jar). Ladle the hot jam into hot, sterilized jars, leaving 1/4 inch headspace. Wipe rims, seal, and process in a water canner for 5 minutes for long-term storage, or cool and refrigerate for immediate use.
Recipe Tips
- Top and Tail: It can be tedious, but removing the “tops and tails” is essential for a smooth texture. It’s a great job to do while listening to the radio!
- Pectin Content: Gooseberries are naturally high in pectin, which means this jam usually sets very easily without needing added pectin or “jam sugar.” The lemon juice aids this process.
- Berry Color: You can use green gooseberries for a classic, tart jam with a golden color, or red/purple gooseberries for a sweeter, ruby-red jam.
- Underripe is fine: Slightly underripe gooseberries actually have higher pectin levels than fully ripe ones, making them excellent for jam making.
What To Serve With Delia Smith Gooseberry Jam
The sharp tang of gooseberry jam pairs well with sweet and savory items.
- Scones: A tart alternative to strawberry jam for cream tea.
- Mackerel: The acidity cuts through the oiliness of smoked mackerel.
- Yogurt: Swirl into Greek yogurt for breakfast.
- Sponge Cake: Use as a filling for a Victoria sandwich.
How To Store Delia Smith Gooseberry Jam Recipe
- Refrigerate: If you have not water-bath canned the jars, store them in the refrigerator once cool. The jam will keep for at least 1 month.
- Pantry (Canned): If properly processed in a water canner and sealed, the jars can be stored in a cool, dark pantry for up to 1 year.
- Once Opened: Always refrigerate after opening and consume within 4 weeks.
Delia Smith Gooseberry Jam Recipe Nutrition Facts
- Calories: 50
- Total Fat: 0g
- Saturated Fat: 0g
- Cholesterol: 0mg
- Sodium: 0mg
- Total Carbohydrates: 13g
- Dietary Fiber: 1g
- Sugar: 12g
- Protein: 0g
Nutrition information is estimated per tablespoon.
FAQs
Can I use frozen gooseberries?
Yes, frozen gooseberries work perfectly. There is no need to thaw them first; just put them straight into the pan with the water and cook until soft.
Why is my jam cloudy?
Cloudy jam is often caused by boiling the mixture before the sugar has fully dissolved. Take your time during the dissolving stage (step 3).
Do I need to remove the seeds?
No, gooseberry jam is traditionally textured with the seeds suspended in the jelly. If you want a seedless jelly, you would need to strain the cooked fruit pulp through a jelly bag before adding sugar, but that is a different recipe.
Try More Recipes:
- Delia Smith Chocolate Trifle Recipe
- Delia Smith Chocolate Log Recipe
- Delia Smith Cheese Scones Recipe
Delia Smith Gooseberry Jam Recipe
Course: BreakfastCuisine: BritishDifficulty: EasyServings
3
servingsPrep time
20
minutesCooking time
45
minutesCalories
50
kcalA traditional, high-pectin jam recipe that balances the natural tartness of gooseberries with sugar to create a firm, vibrant preserve.
Ingredients
1 lb fresh gooseberries, top and tailed
1.5 cups granulated sugar
1/4 cup water
2 tbsp lemon juice
Directions
- Simmer berries, water, and lemon juice for 15 mins until skins are soft.
- Add sugar and stir over low heat until dissolved.
- Boil rapidly for 25-35 mins until setting point (220°F) is reached.
- Test for set using the cold plate wrinkle test.
- Let settle for 10 mins.
- Ladle into hot sterilized jars and seal.
Notes
- Water: Do not add too much water at the start; gooseberries release a lot of juice. The 1/4 cup is just to prevent burning before the juices run.
- Scum: If foam rises to the top during boiling, stir in a tiny knob of butter at the very end to disperse it.
