Video

In this video we will explore two ways to make Gooseberry preserves, one way is cooked and the other is un-cooked. Gooseberries produce their own pectin, which is the jellifying component in may jams, jellies, and preserves, and so we will not need store-bought or otherwise pectin for these very simple recipes.

No-Cook Gooseberry Preserves
• 1C Gooseberries washed, topped and tailed
• 1C Sugar

1. Thoroughly mash gooseberries
2. Add Sugar and mix thoroughly
3. Transfer the mixture to hot sterile jar(s), leaving 1/2 inch headspace, and seal. Process jars for 10 minutes in a water bath (for long-term storage). Refrigerate jam once the seal is broken.

Gooseberry Preserves (Cooked)
• 1 ratio of Gooseberries washed, topped and tailed
• 3/4 ratio of sugar

1. Mix berries and sugar. Let stand overnight.
2. Bring to a boil. Boil 3-5 minutes.
3. Transfer the mixture to hot sterile jar(s), leaving 1/2 inch headspace, and seal. Process jars for 10 minutes in a water bath (for long-term storage). Refrigerate jam once the seal is broken.

WARNING POISIONOUS or TOXIC Look-Alikes(s): Sticky Currant (R. viscosissimum) is reported to be a strong vomitory. It has a sticky substance on the leaves, twigs, and fruit. Some fruit are covered with short, bristly hairs. ^{(Thomas S.E. & Dykeman P.A., 1982, p. 169)}

Citation: Thomas S.E. & Dykeman P.A. (1982) Edible Wild Plants, A North American Field Guide, New York: Outdoor Life Books