Gooseberry jam


  • 1.5 kg of sugar
  • 4 cups of water
  • 1 kg of gooseberries


Wash berries and cut off their pedicles. Transfer the berries to a pan and boil them at 80°C for about 5 minutes. Combine sugar and water. Boil syrup and pour it above the berries.

Cover the pan, stir the ingredients and leave them for 3-4 hours. Then bring the jam to boil again and cook it for a couple of minutes. Repeat the procedure two or four times. Set the jam aside for 8 hours after each boiling.

Enjoy your meal!

Tip!In order to preserve the green color of a gooseberry jam you should cool it quickly after each boiling.