Gooseberry Jam

Is it summer yet? Honestly, I can’t tell. A few fleeting warm spring days teased us, and then—bam—autumn vibes crept in early. Once again, it seems Britain’s decided to skip summer altogether. The culprit? That pesky southerly jet stream messing with our seasonal vibes.

But wait—there’s hope! Last night, as I tuned into the evening news, I nearly jumped off the sofa. The jet stream is finally set to shift northwards, and with it comes the promise of a real summer! Let’s hope the weatherman isn’t pulling our leg this time, because I’ve had enough of this relentless drizzle. Seriously, can the temperature not break 20°C just once?

Turning Gloom into Yum

If there’s one thing that keeps my spirits up during this drab weather, it’s food. Yes, glorious food! Specifically, the best of summer’s bounty. As you know, I’m a total sucker for berries—strawberries, raspberries, blackberries, you name it. But this week, something else caught my eye at the farmers’ market: gooseberries!

Not just a few, mind you—there were loads of them. Green, tart, and absolutely begging to be turned into something magical. Naturally, I grabbed four boxes (400g each) because… why not? Gooseberries are so versatile, and I already had a few ideas up my sleeve.

A Jam Session with a Twist

Last summer, I made Vanilla Panna Cotta with Red Gooseberry Compote, and it was divine. This year, I decided to switch things up and make gooseberry jam. The beauty of jam is that it lets you savour summer long after the season has packed up and left.

To give my jam a little extra oomph, I infused it with cinnamon and vanilla. The cinnamon adds a subtle warmth and gives the jam a rich, slightly brownish hue. And let me tell you, the smell is heavenly! Of course, you can skip the spices if you prefer a more traditional jam.

Now, if I can resist slathering it on toast every morning, I should have enough to last me until next summer. But let’s be honest—that’s a big if. 😉

So, here’s to making the most of British summer, however brief it may be. Whether the sun decides to show up or not, this gooseberry jam is a little jar of sunshine that’ll brighten even the gloomiest of days.

Have you got any favourite gooseberry recipes? Drop them in the comments—I’m always looking for new ways to make the most of this underrated summer fruit! 🍇☀️

Prep Time: 20 minutes

Cook Time: 30 minutes

Yield: 800ml

Ingredients:

800g gooseberries

700g sugar

6cm piece of cinnamon

1 vanilla pod

Method:

1. Wash, top and tail the gooseberries. Put the gooseberries and 120ml of water into a big saucepan. Bring to the boil, then simmer for about 8 minutes or until softened.

2. Add the sugar, stir and cook over low heat until the sugar is dissolved. Then, bring it to the boil for about 10 minutes. Adjust the sweetness if necessary. Remove from the heat.

3. To test if the jam has set, take a saucer and drop a spoonful of jam. Allow it to cool for a minute or 2, then push your finger through the jam. If it wrinkles, then it’s ready. If not, boil for a few more minutes. Continue to test until it’s ready. When the jam is ready, leave to stand for 10 minutes.

4. Transfer the jam to sterilised jam jars and seal tightly when the jam is completely cool.