Gooseberry and pear jam
Makes: 4 x 400g jars
Prep time: 30 minsTotal time: 
Recipe photograph by Ant Duncan
Gooseberry and pear jam
Bring some fresh flavours to your summer scones with this tangy conserve
Makes: 4 x 400g jars
Prep time: 30 minsTotal time: 
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Nutritional information (per serving)
Calories
0Kcal
Nadine Brown
When Nadine isn't busy developing delicious recipes and using her experience as a health food editor to create healthy treats, she's munching and reviewing her way around her beloved home town of Tottenham.
Nadine Brown
When Nadine isn't busy developing delicious recipes and using her experience as a health food editor to create healthy treats, she's munching and reviewing her way around her beloved home town of Tottenham.
Ingredients
- 600g of fresh gooseberries
- 400g of peeled, cored and diced pears
- 1kg of granulated sugar,
- 1⁄2 a lemon
- 1 vanilla pod
Step by step
How to store
The jam keeps for up to 6 months in a cool place; once opened store in the fridge and use within 1 month.
- Chill two saucers in the freezer if you don’t have a cook’s thermometer. Put 600g of topped and tailed fresh gooseberries (or frozen and thawed) into a large, heavy-based pan along with 400g of peeled, cored and diced pears, the juice of 1⁄2 a lemon and 100ml of water. Stir then simmer gently for 15 minutes or until the fruit is soft.
- Stream in 1kg of granulated sugar, stirring, and heat until the sugar has dissolved. Bring to a boil and cook steadily for 8-10 minutes until a cook’s thermometer reads 105°C, or test by spooning a little jam onto one of the chilled saucers – leave for 30-60 seconds, then push gently with your finger. If it wrinkles gently, it’s ready. If not, continue to boil for a further 5 minutes before testing again, but don’t over-boil.
- Split 1 vanilla pod and scrape the seeds into the pot, stirring to distribute evenly. Split the scraped pod into four and add a piece to each of four hot sterilised 400g jars, followed by the jam. Seal and leave to cool before labelling.
