The summer preserving season is in full swing here in Upstate NY, and a lot has been going on in my kitchen. Strawberries and cherries have come and gone, and on deck now are blueberries, apricots, raspberries, and currants, as well as a "new to me" fruit – gooseberries.
While picking red raspberries at one of my favorite fruit farms a couple weeks ago, I noticed that they also had rows of green and pink gooseberries nearby that were ready for picking as well.
I’ve never eaten or made anything with gooseberries before, so out of curiosity, I picked a little over a pound of pink gooseberries just to see what I could do with them.
It was fortuitous timing that I had recently received a couple of new canning books, so I decided to peruse them to see what I could find. There wasn’t much for gooseberries, but what I did find was simple and straightforward: gooseberry jam can be made with fruit, sugar, and nothing else.
Since gooseberries are high in natural pectin, there is no need to add any additional pectin to get the jam to set. I was excited about this fact both because I was out of commercial pectin, but also because from a flavor perspective, I’ve been wanting to get away from using commercial pectin in my preserves. I added a splash of lemon juice to brighten up the flavor of this jam, but you can leave it out, or add a different flavor you enjoy such as fresh ginger or elderflower liquor.
However you make it, I hope you'll enjoy this simple, small-batch jam as much as I did. I’m looking forward to serving it at brunch with my favorite vanilla bean scones. I hope you are having a wonderful summer and a bountiful preserving season!
Le Creuset 4.5 Qt Round French Oven
Green Ball Heritage Collection Pint Jars
Ball Canning Jars
Ball Mason Jars