Strawberry & Gooseberry Jam

Makes 1.5kg (3lb 5oz)

  • 450g (1lb) gooseberries
  • 450g (1lb) strawberries, hulled
  • 900g (2lb) warmed sugar
  • juice of 1 lemon
  1. Place the gooseberries in a preserving pan with 3 tablespoons of water. Heat gently and simmer until the berries are just soft, then add the strawberries. Cook for 5 minutes until the fruits begin to lose their shape and the juice starts to run.
  2. Add the warmed sugar and the lemon juice to the fruit. Stir gently over a low heat until the sugar has completely dissolved. Turn up the heat and boil rapidly to reach setting point.
  3. Pour the jam into hot, sterilised jars and seal.


100 Jams, Jellies, Preserves & Pickles by Gloria Nicol is published by CICO Books at £12.99, paperback, and available from all good bookshops or call 01256-302699 quoting GLR6CK to purchase a copy at the special price of £10.99 including free p&p. Visit