Preserves Made from Gooseberries

In the heart of Vermont, three years after gooseberry bushes were planted, this year's weather, consistently wet and cool, has resulted in a bountiful crop. These bushes, thriving in cool, wet weather and part shade, are a common sight in England and are now making a comeback in farmers markets across the country.

Gooseberries can be either red or green, and the former yields a deep blood red jam similar to red currant jam. These berries are rich in pectin, making the jam-making process simple and fast.

To prepare the gooseberries, after harvesting, the tops and tails must be removed. They are then cooked in a pot with a bit of water and a splash of lemon or lime juice. Lemon juice is optional in the cooking process.

After cooking, sugar is added to the mixture. Most recipes call for between 3/4 to 1 pound of sugar for every pound of fruit. If a kitchen scale is not available, one pound of granulated sugar is roughly 2 cups.

The gooseberry jam reaches gel stage after 8 to 10 minutes of boiling. The gel stage can be tested with a kitchen thermometer (220 degrees F) or by placing a spoonful of jam on a cold plate and checking if it gels. Other signs of gel stage include bubbles that become glossier and slower to pop.

Once the jam has reached the desired consistency, it is poured into prepared jars and can be stored in the fridge for weeks or processed in a water bath canner for years. This old-fashioned pleasure is a favourite of many, including the writer's husband, who grew up eating it in Oregon.

In an amusing twist, the writer's four-year-old is a serious jam fiend, while the two-year-old is tricked into thinking the gooseberries are for geese.

The Pacific Northwest, with its climate similar to England, is also suitable for growing gooseberry bushes, making it possible for more households to enjoy this delightful jam. So, why not give it a try and bring a touch of tradition to your kitchen?