Gingery gooseberry jam

  • Preparation time: 10 minutes
  • Cooking time: 30-35 minutes
  • Total time: 40-45 minutes

Makes: 4 x 450g jars


1kg gooseberries
4 thick slices peeled fresh root ginger
½ lemon, juice
1kg granulated sugar


1. Put a saucer in the freezer. Put the gooseberries, ginger, lemon juice and 150ml water in a very large, heavy-based pan. Stir, then cook gently for 20 minutes, until the berries are soft.

2. Stir in the sugar until dissolved. Bring to a boil and cook rapidly for 10 minutes, then test for setting point: spoon a little jam onto the chilled saucer, leave to cool, then push it with your finger. If it wrinkles, it’s ready. If not, boil for 5 minutes more and repeat. Carefully discard the ginger, then ladle the jam into warm, sterilised jars and seal. This jam will keep in a cool, dark place for 6 months. SF