Making jam at home is super easy (and so satisfying). Sweet strawberries are combined with tart gooseberries for one deliciously spreadable strawberry gooseberry jam that you’re gonna love!
Hey friends!
Before the season ends, I wanted to share one more gooseberry recipe with you all – strawberry gooseberry jam, to be exact!
You may remember my gooseberry crumble and gooseberry cake. Today, though, it’s all about homemade jam.
This is a small batch jam that requires very little effort, but the results are super tasty. Plus, there’s just 5 ingredients!
And who doesn’t love a generous smear of homemade jam on buttered toast? One of my favourite things ever!
Besides toast, enjoy this gooseberry jam over oats, yogurt, on a peanut butter & jam sandwich or in desserts (like cookies). I mean, all delicious options, don’t ya think?
How to Make Strawberry Gooseberry Jam
Full details on how to make it are in the recipe card below, but here are the basics:
- Start by mashing your strawberries a little bit to break them down. You can do this in a small bowl or directly in the pot you are using to make your jam.
- Place your mashed strawberries and gooseberries in a heavy bottomed pot, along with some water and lemon juice.
- Simmer for a little until the fruit has broken down/softened.
- Stir in sugar and cook until dissolved.
- Increase heat, stirring regularly, and cook jam until it has set (more on that below).
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How Do I Know When Jam is Done?
There are various ways to know when jam is done, but two of my favourite ways is to use a candy thermometer or the ‘plate in the freezer’ test.
If using a candy thermometer, jam is set when it reaches 220 degrees Fahrenheit.
If you opt to use the plate test, when you start your jam place a couple of small plates in your freezer.
When you think your jam is done, turn off the heat (so it doesn’t overcook) and place a dollop onto your cold plate (just pulled from your freezer).
Wait a minute and push your finger through the jam. If it forms a skin over top/starts to wrinkle as you are pushing through, it’s done. If it’s watery and still quite liquid, you’re going to have to cook it a little longer.
When making this strawberry gooseberry jam, when done, it may appear not quite jam-like at first (as a finished product would), but thickens substantially as it cools.
The Kitchn has 7 tips to make sure your jam sets up that you may find useful!
Tips: Don’t overcook your jam! If you do, it will set up super hard and not be spreadable.
More Recipe Tips
Use a heavy bottomed pot and don’t leave it!
You can have your jam as chunky (or not) as you like. If you want a smoother consistency, you can mash the berries some more.
The type of berries you use may have an impact on the overall sweetness of your gooseberry jam. I used a mixture of green and purple gooseberries. Green gooseberries tend to be a little more tart than the purple gooseberries.
This is a small batch jam and meant to be enjoyed in about a week or so. If you want to can/preserve your jam, follow appropriate canning/preserving guidelines.
More Recipes You May Enjoy
- Blueberry BBQ Sauce – A great way to use those summer berries!
- Homemade Almond Butter – Made with just 2 simple ingredients and so incredibly yummy!
- Cashew Butter (4 variations) – Creamy, delicious and great for a homemade gift.
Hope you love this gooseberry recipe as much as we do!
Until next time, take care and chit chat again soon,
Dawn
Make this homemade strawberry gooseberry jam? That’s awesome! Love it if you left a comment below. Many thanks!
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Strawberry Gooseberry Jam (5 ingredients)
Ingredients
- 1.5 cups strawberries , cleaned and stems removed (about 1/2 a pound or 227 grams or so)
- 1.5 cups fresh gooseberries , clean and topped and tailed (about 1/2 a pound or 227 grams or so)
- 1/4 cup water
- 2 tablespoons lemon juice
- 1 3/4 to 2 cups sugar
Instructions
- Roughly mash strawberries to break up a bit (you can do in a bowl or directly in the pot you are using to make the jam). Note: If you aren't using a candy thermometer to test when the jam has set you can use another method. At this time place a couple of small plates/saucers in the freezer (to test your jam later).
- In a heavy bottomed pot (I used a 12-inch pot) on medium low heat add strawberries (if not already done so), gooseberries, water and lemon juice. Simmer for 10 minutes or until the berries have broken down a little/softened.
- Stir in sugar and simmer gently (stirring) until the sugar has completely dissolved. This may take 5 to 8 minutes or so for the sugar to completely dissolve.
- Turn up the heat a tad so that it boils and cook for about 12 minutes or until jam has reached 220 degrees Fahrenheit or 104 degrees Celsius. Skim off/discard any foam as it cooks and stir regularly so it doesn't burn.If you test your jam to see if set (and it's not) simply continue cooking for a little longer, checking on after another 3 to 5 minutes of cook time. If you are testing via the plate method: when you think your jam is set, turn off heat (so jam doesn't overcook). Remove the plate from the freezer and place a little jam on there. Wait for a minute. Then, run your finger through the jam and if it forms a little skin on the top/wrinkles a bit as you are pushing through, it's set. If your finger runs right through it and it's runny, you need to continue cooking.Jam will thicken further as it cools.
- Carefully portion jam into a clean jar, cover and store in the fridge. Yields about 1.5 cups. This is a small batch jam and meant to be enjoyed within a week or so. Note: If wanting to can/preserve, follow proper guidelines to do so for sterilizing and sealing.
Notes
- Use a heavy bottomed pot and don’t leave it!
- You can have your jam as chunky (or not) as you like. If you want a smoother consistency, you can mash the berries some more.
- The type of berries you use may have an impact on the overall sweetness of your gooseberry jam. I used a mixture of green and purple gooseberries. Green gooseberries tend to be a little more tart than the purple gooseberries.
- This is a small batch jam and meant to be enjoyed in about a week or so. If you want to can/preserve your jam, follow appropriate canning/preserving guidelines.
- Nutrition information (estimate only) is based on using 1 3/4 cups of sugar.
Nutrition (estimate only)
