Reliable recipe for gooseberry jam

**Alison** · 04-07-2014, 10:11 PM

You'll have to sieve it if you want to get rid of the pips but that will mean you also loose the skins which I think are nice in the jam (I prefer my jams with texture). I've done it with raspberries (it's a right pain in my opinion) after they've been cooked with about 500ml of water to each kilo of fruit. Then weigh the pulp, add the same amount of sugar and make as normal. Note that gooseberries tend to be high in pectin but if they're very ripe then use less water.

**noviceveggrower** · 05-07-2014, 06:48 AM

HI,
I will ask my mom today she makes jam for the W.I so she will have a recipe or know how to get some of the seeds out. But like Alison says if you sieve it you will loose the skin and texture.

**noviceveggrower** · 05-07-2014, 08:03 AM

Hi,
Have spoken to my mom. She says weigh your gooseberries so say you have 3lb.
Cook them in a little water until soft then sieve them. Weigh what you have in your sieve say 1lb.
Knock that weight off your 3lb so that leaves you with 2lb. Mix the left amount of sugar into your gooseberries. So you will mix 2lb of sugar in. She says use ordinary sugar not jamming sugar. You shouldn't need to add anymore water as you've used some to cook gooseberries in
once mixed in cook it like you would ordinary jam but watch it as it is full of pectin it will reach it setting point fairly quickly.
Hope this helps you.

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Reliable recipe for gooseberry jam

Reliable recipe for gooseberry jam

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