Gooseberry Jam

Gooseberries are not widely commercially available, so I had never actually tried one. Last week, however, when I saw a post on the local Garden Share website boasting free gooseberries, I jumped at the opportunity. For those of you, like me, who have never eaten a gooseberry, I would describe their flavor as somewhere between a raspberry and a sour grape. Their bushes are quite thorny, and they range in ripeness from green to a deep purple (though there are other varieties that remain green even when ripe). After picking  a nice sized bag’s worth of the gooseberries, my friend and I set about making gooseberry jam. Now I am being kind when I say that the process of prepping the gooseberries (removing the stem and flower end of each) is laborious, to say the least. The first batch, we did just that. Painstakingly removing each end by hand. The second batch we wondered if there weren’t an easier way. So, as an experiment, we put the berries through the fine blade of a food mill, which removed all of the ends, skins, and seeds for us. Much easier! We combined five and a half cups of prepared fruit, one fourth of a cup of freshly squeezed lemon juice (to really accentuate their tart flavor), seven cups of sugar, and one package of powdered fruit pectin. I wasn’t sure what to expect, having never had gooseberries let alone gooseberry jam, but this jam is an explosion of flavor in your mouth. It is tart, and sweet, and almost floral (in that raspberry sort of way). It is really very good. I mean,  come on, the color alone is worth making it. So, if you ever happen upon some fresh gooseberries, I encourage you to take the time to whip up some of this incredible jam. It is so worth it. Enjoy!

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9 Comments

Filed under Jams/Spreads/Sauces

9 responses to “Gooseberry Jam

  1. Sounds like something that I would love. Now if only I could find a gooseberry bush…

  2. Where to find one here in Melbourne? Hmm

  3. the color is spectacular!

  4. So pretty! I love gooseberries… as kids we used to pluck them from my mom’s backyard and eat them raw with spicy chili powder! Till today I still love south indian gooseberry pickle. The jam is such a change for me and looks so amazing!

  5. I love gooseberries:) This looks and sounds amazing!

  6. wow, the color is amazing! I have a childhood memory of my babysitter collecting gooseberries from her backyard, but that was the last I saw of them. I don’t even think I tasted them. This is a beautiful post. thank you for sharing!

  7. I have never had gooseberries before; now I’m intrigued. It does make a beautiful jam.

  8. Ugh, now I’m jealous. I was able to pick some gooseberries at a nearby farm last summer, but I had to fight a pretty determined Polish family who were set on getting every last berry off the bushes. This year I missed the season entirely. The red ones are sweeter then the green, but both make fantastic jam. Lucky you.

  9. Amie

    I have been growing gooseberries for many years now, my bush is so large, I had to separate the runners, which all now have their first crop of berries! I like the simplicity of your recipe. I encourage averyone to try their hand at gooseberry growing. Mine came from a local garden shop, and it’s been a pleasure ever since.

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