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: 
See more recipes
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. Find out what she's cooking and eating on Instagram @n0sh.17
See more of Nadine Brown’s recipes
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. Find out what she's cooking and eating on Instagram @n0sh.17
See more of Nadine Brown’s recipes
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.
