Gooseberries are very rich in Vitamin C and dietary fibre. They are tart and tangy and also pulpy making a good berry for making jam/marmalade. Moreover they are available throughout the year in most places especially in tropical places. There are so many variety available, big lemon sized ones, small ones, soft ones and even red ones etc. I have used green soft gooseberries almost seedless, which are not very sour to make jam as given in recipe below. Try other jam/marmalade recipes. Another version made in India is the Amla Murabba or Nellikayi Gulambu (as called in Kannada) will also be posted on FOI.
Gooseberry Jam | How to make gooseberry jam?
Prep time
Cook time
Total time
Sweet gooseberry jam with tangy notes
Author: Vindhya Desai
Recipe type: Homemade
Cuisine: English
Serves: ¾ Cup or 120 Gm~
Ingredients
- 300 gm gooseberries
- ½ Cup heaped sugar
- 2 Tbsp lemon juice
- 1 Cup (250ml~) water
Method
- Wash gooseberries and let them air dry at room temperature for a bit
- Cut stems off gooseberries and halve them
- Add water to a pan, add gooseberries
- Squeeze in lemon juice
- Cook till gooseberries are soft and pulpy
- Add sugar and let it dissolve. Keep a plate in freezer and let it turn cold which will be ready to be used when testing doneness of jam
- Now boil rapidly. Skim off and remove foam from top
- Let it reduce a bit and turn light pink (after 15-20 minutes boiling)
- When added on cold plate it wrinkles up. Remove and let it cool
- Serve with bread or anything you like, I even add it while making vegtable stews
Notes
Use unwaxed lemon when making jams
Lemon helps cut through the extra tartness of gooseberries along with adding citrusy flavour
Adjust sugar according to sourness of gooseberries
Foam should be skimmed off when making jam which helps preserve jams for a longer time as impurities are removed (from sugar and fruit if any)
Rapidly boiling helps set the jam
Use jam sugar if available (has pectin, setting agent added to it) and if you want to make jam instead of softer marmalade
Store jam in sterilized glass bottle if storing outside and for a longer time. Refrigerate once bottle is opened
Lemon helps cut through the extra tartness of gooseberries along with adding citrusy flavour
Adjust sugar according to sourness of gooseberries
Foam should be skimmed off when making jam which helps preserve jams for a longer time as impurities are removed (from sugar and fruit if any)
Rapidly boiling helps set the jam
Use jam sugar if available (has pectin, setting agent added to it) and if you want to make jam instead of softer marmalade
Store jam in sterilized glass bottle if storing outside and for a longer time. Refrigerate once bottle is opened
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Stepwise:
Wash gooseberries and let them air dry at room temperature for a bit
Cut stems off gooseberries and halve them
Add water to a pan, add gooseberries
Squeeze in lemon juice
Cook till gooseberries are soft and pulpy
Add sugar and let it dissolve. Keep a plate in freezer and let it turn cold which will be ready to be used when testing doneness of jam
Now boil rapidly. Skim off and remove foam from top
Let it reduce a bit and turn light pink (after 15-20 minutes boiling)
When added on cold plate it wrinkles up. Remove and let it cool
Serve with bread or anything you like, I even add it while making vegtable stews
