Gooseberry Thyme Jam

Gooseberry Thyme Jam is wonderfully tart with earthy floral notes from the thyme. Of course it’s delicious on toast, crumpets and scones but don’t dismiss its excellence nestling happily on a cheese board.

Gooseberry Thyme Jam

Gooseberry Thyme Jam will be one of the easiest jams you have ever made. It only requires three ingredients and is an hour of pleasurable work from start to finish.

Why should you make this recipe?

  • This jam is not overly sweet as gooseberries are quite tart.
  • Gooseberries are high in pectin so you can use regular sugar rather than a specialist jam sugar.
  • Only 3 ingredients!
  • By pre-cooking and sieving the gooseberries prior to adding the sugar you get a smooth seedless gooseberry jam.
  • Gooseberries are in season for such a short amount of time that by making them into jam you can enjoy their lovely taste all year round.

Gooseberry Thyme Jam

How do you make it?

  1. Cook the gooseberries with 200ml water in a large preserving pan until they start to go a bit pulpy.
  2. Sieve the gooseberry pulp and discard the skin and stem bits.
  3. Clean out the preserving pan and place the gooseberry pulp back in with the granulated sugar and the thyme leaves.
  4. Bring to a rolling boil, making sure to stir the bottom of the pan frequently so the fruit doesn’t stick. It should take 5-10 minutes from then to reach setting point.
  5. Decant into sterilised jars.

Suggested Equipment

  • You can use a regular sieve to remove the skin and stem but my favourite equipment when preserve making is a food mill which makes short work of this task. It’s also invaluable when making Apple Butter.
  • A sugar thermometer will help you check the jam for its setting point.
  • Jar tongs are brilliant for handling hot sterilised jars.
  • A jam funnel has a wide mouth and is invaluable when decanting the jam into the jars. It makes for nice ‘mess-free’ work.

Gooseberry Thyme Jam

Can you reduce the sugar?

This is the question I get asked the most when posting jam recipes. And the answer is always… not really.

The sugar allows the pectin in the fruit to activate and is what creates the set. If you reduce the sugar then your jam would be too runny.

How do you know when your jam has set?

There are 2 methods:

  1. Temperature – Once the jam reaches 104°C then it should have reached the correct set.
  2. Saucer Wrinkle Test – The saucer wrinkle test requires you to put several saucers in your freezer when you begin making your jam. Once you think the jam might be ready then you can double check by removing a saucer from the freezer, dropping a teaspoon of jam on it then placing the saucer in the fridge. After about 30 seconds remove the saucer and push the jam with your finger. If it wrinkles up it’s ready, if it just pools back into the space your finger has left then it needs more bubbling time. Boil it a bit longer, then test again with another saucer.

How do you sterilise the jars?

Place the very clean jars you would like to use in an oven pre-heated to 140°C for 20 minutes. Sterilise the lids by dropping them into a saucepan of boiling water for 10 minutes. It is best not to sterilise lids in the oven as they can easily ruin.

Sterilising and Jar Tips

  • When you are sterilising the lids in the boiling water add a splash of vinegar which will avoid the lids getting a cloudy appearance.
  • You can re-use the glass jar, but you shouldn’t really re-use the lids as they will corrode over time.
  • I always use the same kind of jars and buy a huge batch of lids in bulk.

Do you need to process this jam in a water bath?

No, as long as the jars have a good tight seal on them. However if you want to process your jam in a water bath then have a look at this post for the all the basics.

Gooseberry Thyme Jam

How long does it keep for?

As long as the jars were completely sterilised before you filled them with the jam then it should keep for at least a year. You must store it in a cool dark place. Although once opened you should refrigerate it and use within about 1 month.

How can you eat Gooseberry Thyme jam?

  • Toast and crumpets
  • Dolloped atop delicious scones
  • Squidged in the filling of a Victoria Sponge
  • Pro tip – Although my absolute favourite way to eat this jam is as an accompaniment to salty cheese. Yup, just serve it on your cheeseboard you won’t be sorry.

Gooseberry Thyme Jam

Do you need more summer jam recipes?

Strawberry Redcurrant Jam
Raspberry Coconut Jam
Seedless Wild Blackberry Lime Jam
Damson Orange Cinnamon Jam

If you make this Gooseberry Thyme Jam then please leave a comment below and give the recipe a rating. If you then go on to use this recipe as a launch pad for your own baking creation then I’d also love it if you’d share it and tag me on Instagram. It is so lovely for me to see your versions and variations of my recipes.

Gooseberry Thyme Jam

Gooseberry Thyme Jam is wonderfully tart with earthy floral notes from the thyme
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Condiment
Cuisine: British
Servings: 40 servings
Calories: 72kcal

Ingredients

  • 800 g gooseberries
  • 650 g granulated sugar
  • 2 teaspoons fresh thyme leaves

Instructions

  • Pour the gooseberries into a large preserving pan with 200ml water. Turn onto a gentle heat and cook the gooseberries until they start to go a bit pulpy.
  • Sieve the gooseberry pulp and discard the skin and stem bits.
  • Clean out the preserving pan and place the gooseberry pulp back in with the granulated sugar and the thyme leaves.
  • Bring to a rolling boil, making sure to stir the bottom of the pan frequently so the fruit doesn’t stick. It should take 5-10 minutes from then to reach setting point.
  • Once the jam reaches 104°C or passes the saucer wrinkle test* then decant into sterilised jars*.

Notes

*The saucer wrinkle test basically requires you to put about 5 saucers in your freezer when you begin making your jam. Once you think the jam might be ready then you can double check by removing a saucer from the freezer, dropping a teaspoon of jam on it then placing the saucer in the fridge. After about 30 seconds remove the saucer and push the jam with your finger. If it wrinkles up it’s ready, if it just pools back into the space your finger has left then it needs more bubbling time. Boil it a bit longer, then test again with another saucer.
*To sterilise the jars place the very clean jars you would like to use in an oven pre-heated to 140°C for 20 minutes. Sterilise the lids by dropping them into a saucepan of boiling water for 10 minutes with a splash of vinegar. I don’t sterilise my lids in the oven as they tend to ruin.
Yield 5 200g jars

Nutrition

Calories: 72kcal | Carbohydrates: 18g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 1mg | Potassium: 40mg | Fiber: 1g | Sugar: 16g | Vitamin A: 65IU | Vitamin C: 5.7mg | Calcium: 5mg | Iron: 0.1mg

This recipe was updated in July 2020 to give more notes and tips on how to make the recipe.

Strawberry Gooseberry Crumble {gluten-free}

Strawberry Gooseberry Crumble is a marriage of the best of this year’s sweet and tangy berries under a crisp and slightly chewy crumble topping.

Strawberry Gooseberry Crumble {gluten-free}

Gooseberry season is pretty much over but I am hoping you hoarded as many as I did during their too short lifespan this year and stashed them in the freezer to make this crumble.

Strawberry Gooseberry Crumble {gluten-free}

I feel like I have been eating Strawberry Gooseberry Crumble all summer and I have to tell you I am not getting bored of it. The combination of sweet juicy strawberries with their tangy gooseberry brethren is so perfect that this is the pudding that I have been serving up warm with ice cream most Sunday evenings after our roast dinner. Luckily there is always some left for Mondays and Tuesdays but it would be a sin to warm it back up as there is even more joy to be had when the crumble is cold.

Strawberry Gooseberry Crumble {gluten-free}

Strawberry Gooseberry Crumble {gluten-free}

I came up with the recipe last year and meant to post about it then but time got away with me and so it was first on my hitlist this summer. However, the gluten-free crumble topping has proved a little elusive. The main reason being that I wanted to shy away from using rolled oats which is how I’ve been making my crumbles lately. But this time I wanted something more authentic to the crumbles we used to enjoy when I was a child.

Strawberry Gooseberry Crumble {gluten-free}

Strawberry Gooseberry Crumble {gluten-free}

I cracked the code though. A crispness on top with a slight chew thanks to the sweet rice flour and the use of brown sugar with the roughly chopped almonds giving a pleasant crunch. The crumble topping is generous, there is much more crumble than fruit but again, that was always the way when we were younger.

Strawberry Gooseberry Crumble {gluten-free}

I macerate the gooseberries and strawberries for a few hours in sugar which preserves the shape of the fruit during the bake so they don’t fall into a mushy slump. Then I mix the fruit with a bit of cinnamon and ginger and a couple of tablespoons of tapioca pearls which absorbs the excess fruity liquid at the bottom of the crumble and forms an almost jelly. This jelly is the crown jewel of the crumble and I defy you not to drag your spoon at the bottom of the dish seeking out more whilst the crumble is cooling and you have already had your fill.

Strawberry Gooseberry Crumble {gluten-free}

If you have fallen short of gooseberries this year then you don’t have to wait until next year as wild blackberries would make an ideal replacement. They have the same tartness which would pair very well with the last of the season’s strawberries.

Strawberry Gooseberry Crumble {gluten-free}

Strawberry Gooseberry Crumble {gluten-free}

Strawberry Gooseberry Crumble is a marriage of the best of this year’s sweet and tangy berries under a crisp and slightly chewy crumble topping.
Prep Time15 mins
Cook Time35 mins
Total Time4 hrs 50 mins
Course: Dessert
Cuisine: British
Servings: 8 people
Calories: 388kcal

Ingredients

  • 400 g strawberries
  • 300 g gooseberries
  • 50 g caster sugar
  • 2 tablespoons tapioca pearls
  • ¼ teaspoon ground ginger
  • ¼ teaspoon ground cinnamon
  • ½ teaspoon vanilla extract

Crumble Topping

  • 80 g sweet rice flour
  • 60 g gluten-free oat flour
  • 25 g tapioca flour
  • 80 g almonds roughly chopped
  • 150 g light brown sugar
  • 125 g unsalted butter
  • ½ teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon salt

Instructions

  • Hull the strawberries and top and tail the gooseberries then tip into a large bowl and toss with the caster sugar.
  • Cover the bowl with cling film and leave for at least 4 hours to macerate (overnight is okay).
  • Pre-heat the oven to 170°C.
  • Pour the fruit and the juice into the bottom of a baking dish and stir in the tapioca pearls.
  • Sprinkle the ginger, cinnamon and vanilla extract over the fruit and stir in.
  • In a separate bowl mix the flours, almonds and sugars together then rub in the butter until it starts to clump together. I used the paddle attachment of a food processor for ease in this step but don’t take the crumble too far or it will be too sandy.
  • Cover the fruit with the crumble topping then place in the oven for 35-40 minutes until the top of the crumble is golden brown and the fruit is bubbling up from within.

Nutrition

Calories: 388kcal | Carbohydrates: 53g | Protein: 5g | Fat: 19g | Saturated Fat: 9g | Cholesterol: 34mg | Sodium: 82mg | Potassium: 282mg | Fiber: 5g | Sugar: 27g | Vitamin A: 500IU | Vitamin C: 39.8mg | Calcium: 67mg | Iron: 1.3mg

Shop The Recipe

There are not a lot of kitchen gadgets that I think are worth the space in the kitchen but I do so love my strawberry huller. It is cute and takes the stem off my strawberries with barely any strawberry waste. I use the Chef’n StemGem Strawberry Huller which has been brilliant. The image is an amazon affiliate link so if you purchase through this link then I will get a small commission at no cost to you but will go towards funding this blog.