A golden, softly-set gooseberry jam with a beautiful pale green hue and a flavour that perfectly balances sharp and sweet. One of the easiest jams to make — and one of the most underrated.
INGREDIENTS
• 1000 grams fresh gooseberries, topped and tailed
• 700 grams jam sugar (or granulated sugar)
• 200 milliliters water
• 1 lemon, juiced
• 1 teaspoons vanilla bean paste
• 3 tablespoons tbsp elderflower cordial
STEPS
1. Prep: Put two small plates in the freezer. Sterilise your jars by washing in hot soapy water, rinsing well, then placing in a 120°C oven for 15 minutes.
2. Soften the gooseberries: Place 1000 grams fresh gooseberries, topped and tailed and 200 milliliters water in a large, wide heavy-bottomed saucepan. Bring to a gentle simmer over medium heat and cook for 10 minutes, stirring occasionally, until the gooseberries are completely soft and beginning to burst.
3. Dissolve the sugar: Add 700 grams jam sugar (or granulated sugar) and 1 lemon, juiced. Stir over a low heat until every grain of sugar has fully dissolved. Do not allow to boil at this stage.
4. Boil to setting point: Stir in 1 teaspoons vanilla bean paste. Bring to a full rolling boil and boil hard for 8–10 minutes, stirring occasionally and skimming any foam from the surface.
5. Test for set: Drop a small spoonful onto a frozen plate, wait 30 seconds, then push with your finger. If it wrinkles, it’s set. If not, boil for 2–3 more minutes and test again.
6. Finish and jar up: Remove from heat and stir in 3 tablespoons tbsp elderflower cordial. Leave to stand for 10 minutes, then pour into warm sterilised jars, seal immediately, and cool completely before labelling.
NOTES
Elderflower cordial is the signature twist here — it amplifies the floral, almost muscat quality that gooseberries develop when cooked and gives this jam a flavour that feels truly special. Add it right at the end, off the heat, so the delicate floral notes aren’t cooked away. Gooseberries are extremely high in pectin, so this jam sets reliably and quickly — one of the best jams for beginners to try. Makes approximately 3–4 standard jars.