Delia Smith Gooseberry Jam Recipe

Gooseberry jam always brings me back to my gran’s garden in Kent — she had a row of gooseberry bushes that looked like they’d been there since Edwardian times. I remember helping her harvest the prickly little orbs, fingers scratched but heart full. She’d never waste a thing, and by teatime the next day, there’d be jam cooling on the windowsill, the air heavy with fruit and sugar.

This Delia Smith Gooseberry Jam recipe is a classic. It’s simple, deeply British, and the touch of elderflower gives it that countryside-in-June feeling. I’ve made it every summer for years — and if you’ve got a few gooseberries and a bit of patience, I reckon you’ll fall in love with it too.

Ingredients List

• 900g (2 lb) gooseberries — fresh, firm and slightly underripe give the best balance of tartness.
• 150ml (5 fl oz) water
• 900g (2 lb) granulated sugar — don’t use caster sugar, it dissolves too quickly and affects the set.
• 4 tbsp elderflower cordial — adds floral brightness. Swap for lemon juice if you prefer it more tangy.
• A trace of butter — helps reduce foam during boiling. Old-school trick that works wonders.

How to Make It

1. Line the bottom of your heavy-based jam pot with a disc of buttered baking parchment — yes, really. It stops stubborn sticking.
2. Top and tail your gooseberries if you’ve got time, then slice in half and pop them in the pot with the water.
3. Bring to a gentle simmer over low heat. Let them stew for 15 minutes until the fruit softens and splits.
4. Stir in the sugar — slowly and completely. Don’t rush this. Stir until no crystals remain, about 10–15 minutes.
5. Raise the heat and bring to a full, vigorous boil. Let it bubble away for 8 minutes — it should look glossy and volcanic.
6. Spoon a dollop onto a chilled saucer. Wait a minute, then nudge it with your finger. If it wrinkles, you’ve nailed the set.
7. Not quite set? Boil for 5 more minutes and test again. (Don’t walk away. I once burnt a batch while chasing my dog out of the compost bin. A hard-learned lesson.)
8. When set, remove from heat. Stir in the elderflower cordial and let it sit 15 minutes — this helps distribute the fruit evenly in the jar.
9. Spoon into hot, sterilised jars. Seal, label, and try not to open one until morning. I always fail.

Common Mistakes

Why is my jam cloudy?
You probably stirred too vigorously after the sugar went in. Stir gently to dissolve without introducing air.

Why didn’t my jam set?
Gooseberries are high in pectin, but if you underboiled it or didn’t let it reach 105°C (220°F), it won’t gel. Use a thermometer if unsure.

Do I have to top and tail gooseberries?
You don’t have to — Delia skips it — but I find it helps texture and avoids surprise bits in your jam. Personal choice.

My jam is too stiff. What happened?
It likely cooked too long or at too high a heat. I’ve done this. Once. Never again. Reheat with a splash of water to soften.

Storage and Reheating Tips

• Store sealed jars in a cool, dark place — they’ll last up to 12 months.
• Once opened, refrigerate and eat within 4 weeks.
• Freezer-friendly? Absolutely, but only if you’ve left headspace in the jar to allow for expansion.
• Reheat gently in the microwave or over a double boiler if it firms up too much.

What to Serve With It

• Warm buttered scones — a no-brainer. The jam’s tartness cuts through the richness beautifully.
• Yogurt swirl — thick Greek yogurt + a spoon of gooseberry jam = breakfast of queens.
• Goat’s cheese crostini — trust me. The sweet-sharp jam against creamy cheese is something special.

FAQ Section

Can I make this gooseberry jam gluten-free?
Yes! The recipe is naturally gluten-free. Just make sure your elderflower cordial is certified GF.

Can I skip the elderflower?
Definitely. It’ll still taste wonderfully traditional — more sharp and clean. You can swap in lemon zest for brightness.

Is this jam suitable for diabetics?
Not really, due to the high sugar content. You’d need a special low-sugar or pectin-heavy recipe for that.

Do I need a jam thermometer?
It helps. But if you don’t have one, the cold saucer “wrinkle test” works just fine — been used for generations.

Try More Recipes:

• Delia Smith All In One Chocolate Cake
• Delia Smith Apple Cake
• Delia Smith Fruit Salad
• Delia Smith Blackcurrant Jam Recipe