Delia Smith Gooseberry Jam Recipe

This Delia Smith Gooseberry Jam is a beautifully tangy preserve with a soft set and a bright, fresh flavour. The natural sharpness of gooseberries balances perfectly with sugar, creating a jam that is both lively and comforting. It is a simple, traditional recipe that is ideal for beginners and takes around 45 minutes from start to finish. Perfect for spreading on toast or adding to desserts.

Ingredients

For the Gooseberry Jam

1kg gooseberries, topped and tailed
1kg granulated sugar
150ml water
1 tbsp lemon juice

How to Make Delia Smith Gooseberry Jam

Prepare the jars: Wash jam jars in hot soapy water, rinse well, and place in a low oven at 120°C to dry and sterilise.
Prepare the fruit: Rinse the gooseberries, remove any stems or blossom ends, and place them into a large heavy-based saucepan.
Cook the fruit: Add the water and cook gently over medium heat for 10–15 minutes until the gooseberries are soft and beginning to break down.
Add the sugar: Stir in the granulated sugar and lemon juice. Continue stirring over low heat until the sugar has completely dissolved.
Boil to setting point: Increase the heat and bring to a rolling boil. Boil for 8–10 minutes, or until the jam reaches setting point (105°C), or wrinkles when tested on a cold plate.
Skim and rest: Remove from the heat and skim off any foam from the surface. Let the jam sit for 5 minutes.
Jar the jam: Carefully pour the hot jam into sterilised jars, seal immediately, and leave to cool completely.

Tips

How do I know when the jam is set?

Use the wrinkle test by placing a small spoonful on a chilled plate. If it wrinkles when pushed, it is ready.

Why is my jam too runny?

It may not have reached setting point. Return it to the pan and boil for a few more minutes.

Can I reduce the sugar?

Reducing sugar affects preservation and setting. It is best to keep the ratio for reliable results.

Do I need pectin?

Gooseberries are naturally high in pectin, so no additional pectin is required.

Serving Suggestions

Spread over warm buttered toast
Serve with scones and cream
Use as a filling for sponge cakes
Stir into yogurt or porridge

Storage

Room Temperature

Store sealed jars in a cool, dark place for up to 1 year.

Refrigerator

Once opened, keep in the fridge and use within 3 to 4 weeks.

Freezing

Jam can be frozen in suitable containers for up to 6 months. Thaw in the fridge before use.

Nutrition

Calories: 210 kcal
Carbohydrates: 52g
Protein: 0.5g
Fat: 0g
Saturated Fat: 0g
Sodium: 5mg

These values are approximate and may vary depending on ingredients used.

FAQs

Do I need to top and tail gooseberries?

Yes, removing the stems and blossom ends improves the texture and final consistency of the jam.

Can I make gooseberry jam without lemon juice?

Lemon juice helps with setting and flavour, so it is recommended for best results.

Why is my jam cloudy?

Cloudiness can occur if the sugar is not fully dissolved or the jam is stirred too much while boiling.

Can I use frozen gooseberries?

Yes, frozen gooseberries work well. Simply thaw before cooking and proceed as normal.