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Gooseberry Jam

Submitted by sam from worthing 11 June 2009

for setting point refer to my comments on my strawberry jam recipe. ready in a month.



2.25kg gooseberries,850ml water,3 kg sugar


top and tail the gooseberries then wash and drain thoroughly.

Put in a pan with the water and simmer gently until the skins burst, and the fruit has reduced to a pulp.

Add the sugar, stirring until dissolved, then boil till setting point.

Jar in warm sterilised jars.

Recipe images are not uploaded yet.


Please note: this recipe has been submitted by a user of this website and is not one of Delia's. We cannot, therefore, take any responsibility if the recipe contains errors, does not work or is not as you expect it to be, although, as our users are keen cooks, we are confident it will be a great dish. Delia tests each of her recipes three times, which is why you can always be sure of success.



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