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    Gingery gooseberry jam

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    Gingery gooseberry jam

    • Vegetarian
    • Gluten Free
    • 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

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    This recipe first appeared in the Harvest section of Waitrose Food, July 2016 issue. Download the Waitose Food app for the full issue


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