I think that growing up on a farm with a variety of wild berries contributed to my desire to try new foods. If nature planted it and it wasn't poisonous, then I had to try it.
Wild gooseberries are pretty small compared to their cultivated cousins. When you are picking a berry this small, it can take a while to get enough to make batch of jam or a gooseberry pie. I suppose that if it kept me out of trouble, then it was time well spent.
Most people that I talk to, say that they have never even tried gooseberries. I think they are missing out. If you like tart fruits, then I would suggest planting a gooseberry bush in your garden.
Gooseberries are interesting in that they can be eaten green or ripe, either way. I like to use a mixture of both.
Today's recipe is my own, I have found that it sets quite well, but as I said, I use a mixture of both ripe and green berries. I am not sure how it would work with only ripe berries (which have less natural pectin in them). I am guessing that the powdered pectin would still be enough to make it set, but I have never tested that. Yield is about 6 half-pint jars.
4 cups crushed gooseberries
1 package powdered Pectin
6 cups sugar
Combine berries and pectin. Bring to boil over high heat. Add sugar, stirring until dissolved. Bring to a rolling boil. Boil for one minute, stirring constantly. Remove from heat. Skim foam, if necessary. Fill hot jars, leaving 1/4 inch headspace. Add lids and process 10 minutes in a water bath.
High altitude instructions
1,001 - 3,000 feet : increase processing time by 5 minutes
3,001 - 6,000 feet : increase processing time by 10 minutes
6,001 - 8,000 feet : increase processing time by 15 minutes
8,001 - 10,000 feet : increase processing time by 20 minutes
Apple Ginger Jelly
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