Homemade preserves - gooseberry jam with the addition of juniper berries and pink grapefruit

This jam will be liked by amateurs of sweet, sour and bitter flavors. Is there a gin and tonic in the jam? They are not in this version, but you can always use them.

The recipe I used originally had gin and tonic in addition to gooseberries. I decided to prepare a healthier and non-alcoholic version. I replaced the characteristic bitterness of the tonic with the bitterness of grapefruit, and the gin aroma with crushed juniper berries. Such a small change turned out to be good, because the jam turned out delicious and unique: sweet-sour-bitter.


  • 1 kg of gooseberry
  • 250 g of pink grapefruit (weight after skinning)
  • 5 - 7 juniper berries
  • juice of 1 lemons
  • 500 g sugar*


  1. We wash the gooseberries, dry them and cut off the petioles and stems with scissors.
  2. Peel the grapefruit from the thick skin, if you don't want too much bitterness in the jam, let's also peel the albedo, i.e. the white membrane of the fruit. Cut the peeled grapefruit in half, remove the seeds and mix.
  3. Juniper berries are crushed in a mortar.
  4. Cleaned gooseberries, blended grapefruit, crushed juniper, lemon juice and sugar are put into a pot with a thick bottom and simmered until desired consistency. During cooking, watch and stir the jam so that it does not stick to the bottom of the pot. At the end of cooking, we try and add sweetener if necessary.
  5. I cooked my jam for quite a long time, several hours on very low heat.
  6. Cooked, still hot jam put into scalded jars, close and pasteurize.

*The amount of sugar depends on your taste preferences and the cooking time of the jam. Usually, the longer I simmer the jams, the less sugar I add.

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