This slow-cooker Gooseberry jam is delightful whether you harvest gooseberries yourself or purchase them. Made simply with gooseberries, sugar, and lemon juice, this recipe is straightforward and reliable.

To make Gooseberry Jam in your slow cooker or crockpot, simply combine the ingredients and cook on high for about 2 hours. Stir occasionally to prevent sticking and ensure even cooking.

I dare you to try making this jam—it’s as easy as pie! Leave a comment below and let us know how it turns out; we love hearing about your kitchen adventures!

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Can I Use Frozen Gooseberries for This Jam?

Absolutely, you can use frozen gooseberries if fresh ones aren’t available. Just make sure to thaw them completely and drain any excess liquid before you start cooking your Gooseberry Jam in the Slow Cooker.

slow cooker gooseberry jam Ingredients

• 1 cup (236 ml) of cleaned gooseberries (approximately 150 grams per 236 ml)
• 1/2 cup (100 grams) of sugar
• 1/2 tablespoon (7.5 ml) of lemon juice

How To Make Slow Cooker Gooseberry Jam

1. Prepare Your Gooseberries: Start by trimming the stems and tails from the gooseberries. You’ll need about 1 cup of berries for each half-pint of jam.
2. Sanitize Your Jars: Wash and sanitize jars, lids, and sealing rings. Keep them warm. Fill your canner with enough water to cover the jars by at least 2 inches. Heat until the water simmers, but avoid boiling.
3. Cook the Berries: In a slow cooker, mash the gooseberries using a potato masher. For every cup of berries, mix in 1/2 cup of sugar and 1/2 tablespoon of lemon juice. Set the slow cooker to high and cook for about 2 hours, stirring occasionally.
4. Monitor the Cooking Process: Let the mixture cook until it thickens and reaches 220 degrees Fahrenheit.
5. Jar the Jam: Once the jam has thickened, carefully ladle it into the prepared jars, leaving a 1/2 inch of space at the top. Clean the jar rims with a damp cloth, then place the lids and tighten the rings until fingertip tight.
6. Process the Jars: Place the jars back into the canner. Increase the heat to bring the water to a full boil and process the jars for 10 minutes. After processing, turn off the heat and let the jars sit in the canner for another 5 minutes.
7. Cool and Store: Remove the jars from the canner and let them rest undisturbed for 12 hours to ensure a proper seal before storing.

Recipe Tips

• Check the Seal: After canning, press the center of each lid. If the lid pops back, it’s not sealed properly; store these jars in the fridge and use them first.
• Skim the Foam: If you notice foam forming on the top of your jam as it cooks, skim it off with a spoon. This will help your jam look clearer and more appetizing in the jar.
• Sterilize Your Tools: Always start with sterilized jars, lids, and utensils to prevent contamination and ensure the longest shelf life for your homemade jam.
• Sugar Adjustment: Taste your gooseberries first; if they’re particularly tart, you might want to add a bit more sugar to balance the flavor without overpowering the natural tang.

Recipe Variations

• Add a Twist of Citrus: Throw in the zest of one orange or lemon to the pot before cooking to add a refreshing citrus note to your jam.
• Vanilla Infusion: For a subtle twist, add a vanilla bean pod to your slow cooker while the jam cooks; remove it before canning for a hint of vanilla.
• Spice It Up: Add a pinch of cinnamon or nutmeg to your gooseberry jam for a warm, spicy flavor that’s perfect for colder months.
• Berry Mix: Mix gooseberries with other berries like strawberries or raspberries for a multi-berry jam that’s bursting with flavors and colors.

What To Serve With Gooseberry Jam

Serve your Gooseberry Jam with scones, fresh-baked croissants, artisan crackers, ricotta cheese, and brie.

You can also pair this jam with gourmet flatbreads, or herbed goat cheese, enhancing any breakfast or snack time with its unique flavor.

How To Store Leftover Gooseberry Jam

In The Fridge:

Store your Gooseberry Jam in the refrigerator by transferring it into a clean, airtight glass jar. Ensure the lid is tightly sealed to maintain freshness. The jam will keep well for up to 3 weeks when stored correctly in the refrigerator.

In The Freezer:

Gooseberry Jam does not freeze well due to its sugar and pectin composition. Freezing can alter its texture and consistency, making it syrupy and less enjoyable when thawed.

Check out More Slow Cooker Jam Recipes:

• Slow Cooker Blueberry Jam
• Slow Cooker Kumquat Jam
• Slow Cooker Raspberry Jam