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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.
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