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Gooseberry & vanilla jam

Preserve the unique, tart flavour of gooseberries in this summer preserve infused with sweet vanilla and tangy apple

  • Prep: 15 mins
    Cook: 40 mins
  • Makes about 2kg
  • More effort
  • Makes about 2kg
  • More effort
  • Calories 39
  • Carbohydrates 10
  • Saturated Fat 0
  • Sugar 10
  • Protein 0
  • Fat 0
  • Fibre 0
  • Salt 0.1

Nutrition per serving

  • Calories 39
  • Carbohydrates 10
  • Saturated Fat 0
  • Sugar 10
  • Protein 0
  • Fat 0
  • Fibre 0
  • Salt 0.1

Ingredients

  • 1kg gooseberries, topped and tailed
  • 400ml unsweetened clear apple juice (or use water)
  • 1kg granulated sugar
  • knob of butter
  • 1 vanilla pod, seeds scraped out

Tip

How to sterilise jam jars
Wash jars and lids in hot soapy water, rinse, then place on a baking tray and put into a low oven (at about 100C) for 10 mins or until completely dry. If you want to use rubber seals, remove the seals and cover in just-boiled water for a few minutes.

Method

  1. Sterilise the jars and any other equipment before you start (see tip, below). Put a couple of saucers in the freezer, as you’ll need these for testing if the jam is ready later (or use a sugar thermometer). Put the berries and juice (or water) in a preserving or very large deep pan, bring to a simmer, then cook for about 15 mins until the fruit is very tender.

  2. Add the sugar to the pan and heat gently until all the sugar has dissolved – do not boil at this point. Turn up the heat and cook the jam at a rolling boil, skimming away any scum that comes to the top as it cooks. After about 10 mins, spoon a little jam onto a cold saucer. Leave for a few secs, then push the jam with your fingertip. If it wrinkles, the jam is ready. If not, cook for a few mins more and test again on another cold saucer. (If you have a sugar thermometer, it will read 105 degrees when ready.)

  3. Give the jam a final skim, stir in the butter, then the vanilla seeds and the pod too. Let the jam cool for a few mins – this will thicken it and prevent any lumps from sinking to the bottom of the jars – then ladle into hot jars, seal and leave to cool.

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