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Gooseberry & Apple Jam with scones
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5 from 10 votes

Gooseberry & Apple Jam

Gooseberry and Apple Jam - a delicious delicate jam perfect for using up a glut of gooseberries!
Course Snack, teatime
Cuisine British
Keyword jam, preserve
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 5 - 6 jars
Author Camilla Hawkins


  • 1 Kg firm gooseberries trimmed
  • 500 g Bramley cooking apples, cored, peeled & chopped into roughly 1.5cm pieces
  • 1.5 Kg Granulated sugar
  • 500 ml Water


  • Start by placing 2 saucers in the freezer (for testing).
  • Put the water into a large preserving sized pan and add the apples as you prepare them (to prevent browning).
  • Bring pan to the boil, then turn down and simmer for 5 minutes.
  • Add the gooseberries and simmer for a further 15 minutes until the skins are soft.
  • On a low heat (not simmering), add the sugar and stir until dissolved.
  • Bring to the boil and time for 15 minutes.
  • Place a few drops of jam onto saucer and pop in the fridge for 30 seconds.
  • Run a finger through the mixture and if it forms a crinkle and is jelly like it's ready.
  • If the jam isn't ready carry on boiling for 2 minutes at a time a re-do the test until it is.
  • Remove any scum with a spoon.
  • Ladle into hot jar sterilised jars and cover with lids immediately.
  • Makes about 5 - 6 large jars.


Sterilise jars just before making jam by washing in hot soapy water or use fresh from the dishwasher, fill with boiling water, emptying and then place in oven for 20 minutes at 140°C leaving in oven until jam is ready. Washed lids should be sterilised with boiling water and then left to drain.