Gooseberry and Fennel Seed Jam

A favourite recipe from Kylee Newton’s ” The Modern Preserver”. It makes 7-8 228 ml jars and will keep unopened for up to 6 months. Once opened it should be refrigerated and eaten in 4-6 weeks.

Gooseberry and Fennel Seed Jam
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Gooseberry and Fennel Seed Jam
Print Recipe
  1. Top and tail the gooseberries and place in a large jam pan with the water. Simmer gently until they start popping and softening to a pulp.
  2. Add the sugar and stir through until dissolved then bring to the boil.
  3. Boil on a moderate heat for 30-40 minutes, stirring from time to time. Use the wrinkle test to check every so often until it reaches its setting point.
  4. Remove from the heat and skim off any scum from the surface. Stir though the fennel seeds then ladle into warm, dry sterilised jars and seal.
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