Jams, Jellies & Preserves

Gooseberry & Sloe Gin Jam


  • 1 Kg Gooseberries, washed, topped and tailed
  • 1 Kg Tate and Lyle Jam Sugar
  • Juice of 1/2 Lemon
  • 120ml of water
  • 5 tablespoons of Sloe Gin (Sipsmith do a great one or you could even make your own as Sloes are now in season)


Chill a small plate in the freezer 30 minutes before you begin. This will help to test the setting point of the Jam.

Put the gooseberries into a Kilner® Jam Pan. Add 120ml of water. Bring to the boil then turn the heat down and simmer gently. Stir occasionally until the berries have softened and broken down (should take around 15 minutes). Use a fork to break up any remaining lumpy bits.

Keep the pan on the low heat and add the sugar and lemon juice. Stir for a short while until the sugar has fully dissolved.

Then boil for approx 8-10 minutes and test for setting point. Remove the plate from the freezer and place a small teaspoon full of hot Jam on the plate. After 30 seconds push the Jam with your finger, if a creased layer forms the Jam is set. Keep checking until the jam has set. The jam will change colour during the cooking process becoming darker with hints of dusky pink.

Take the pan off the heat. Skim off any scum on the top of the jam and then stir in the sloe gin.

Leave this to cool for approx 15-20 minutes, then give a final stir and pour into sterilised Kilner® Jam Jars with metal seal and screw band lid.

Makes approx 4-5 250g jars

Recipe courtesy of Sassie Clarke the winner of the Tate & Lyle & Kilner® competition

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