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Delia Smith Gooseberry Jam Recipe

Delia Smith Gooseberry Jam Recipe

Delia Smith’s gooseberry jam recipe makes a tangy, fragrant jam that sets beautifully thanks to the fruit’s natural pectin. Includes the elderflower trick.
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Prep Time 25 minutes
Cook Time 40 minutes
Standing Time 5 minutes
Total Time 1 hour 10 minutes
Servings: 5 standard jars
Course: Dessert
Cuisine: British
Calories: 40
Ingredients Method Notes

Ingredients
  

  • 1 kg gooseberries topped and tailed
  • 300 ml water
  • 1 kg granulated sugar
  • 3 elderflower heads tied in muslin (optional)

Method
 

  1. Sterilise the jars and chill a few saucers.
  2. Top and tail the gooseberries.
  3. Simmer with the water (and elderflower) for 15–20 minutes until completely soft.
  4. Add the sugar and stir until dissolved.
  5. Boil rapidly for 10–15 minutes until 105°C or a wrinkle forms on a chilled saucer.
  6. Rest for 5 minutes, then pot into warm jars and seal.

Notes

Soften the gooseberries completely before the sugar goes in.
Slightly underripe fruit sets better.
Setting point is 105°C, or a wrinkle on a chilled saucer.
Elderflower adds a lovely fragrance, if you can find it.
Unopened jars keep for up to a year in a cool, dark place.