Strawberry Gooseberry Jam
Capture the taste of summer with this luscious Strawberry Gooseberry Jam, a delightful blend of sweet strawberries and tart gooseberries that’s perfect for spreading on toast, dolloping onto scones, or even layering in desserts. This small-batch, homemade jam strikes the perfect balance of flavor, thanks to the addition of fresh lemon juice to enhance its natural acidity. The recipe uses just five simple ingredients—strawberries, gooseberries, granulated sugar, lemon juice, and a splash of water—and comes together in under an hour, making it an accessible treat for beginner jam-makers. With its vibrant color, chunky texture, and irresistibly fresh taste, this strawberry gooseberry jam is a pantry essential you'll love for breakfasts, snacks, and beyond.
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Recipe Information
Ingredients
- 500 grams Strawberries
- 250 grams Gooseberries
- 500 grams Granulated sugar
- 2 tablespoons Lemon juice
- 50 milliliters Water
Instructions
Wash and hull the strawberries, then cut them into halves or quarters depending on their size.
Rinse the gooseberries and remove the stems and tails.
In a large heavy-bottomed pot, combine the strawberries, gooseberries, and water. Cook over medium heat for about 5 minutes, stirring occasionally, until the fruit begins to soften and release its juices.
Use a potato masher or fork to gently crush the fruits to your desired consistency. Leave some chunks if you like your jam a bit rustic.
Add the granulated sugar to the pot and stir until it fully dissolves. Increase the heat slightly to bring the mixture to a gentle boil.
Add the lemon juice and continue to boil the mixture for 20-25 minutes, stirring frequently to prevent sticking. The jam will start to thicken as it cooks.
To test if the jam has reached its setting point, place a small spoonful on a chilled plate and run your finger through it. If it wrinkles slightly and holds its shape, it's ready. If not, cook for a few more minutes and test again.
Once the jam is ready, remove it from the heat and carefully skim off any foam from the surface with a spoon.
Ladle the hot jam into sterilized jars, leaving a small gap at the top. Secure the lids tightly and let the jars cool completely at room temperature. The jam will thicken further as it cools.
Store the jam in a cool, dark place for up to 1 year. Refrigerate after opening.
Nutrition Facts
Calories |
2196 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 2.6 g | 3% | |
| Saturated Fat | 0.1 g | 0% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 54 mg | 2% | |
| Total Carbohydrate | 565.7 g | 206% | |
| Dietary Fiber | 19.8 g | 71% | |
| Total Sugars | 538.2 g | ||
| Protein | 5.5 g | 11% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 127 mg | 10% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 971 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
