Gooseberry Jam and Sauce

DSCF6498Gooseberries are slightly sour slightly sweet berry which is very high is acid content which also helps to make a great sauce without adding gelatin to the recipe.  Gooseberries can be used baked in pound cake recipes and muffins as you would use rhubarb chunks or cranberries.  Give a whirl at making your own jam or sauce.


Great on toast or tea biscuits with fresh butter.  This jam is also wonderful with sharp old cheddar on a rustic cracker as a sophisticated taste treat.

  • 1 cup gooseberries
  • 1 cup sugar
  • 1/4 cup water

DSCF6487Bring ingredients to a boil, lower heat a little bit and let thicken, stirring often.

DSCF6494Test on a cold plate to see if jam is setting.  Place a plate in the freezer for 5 minutes.  Remove and pour a small amount of jam on the plate and put back in the freezer for 3 minutes. If you can draw your finger through the jam and it does not run back together quickly, it is at the jam stage.  Remove from heat and put in jars.  Process jars as you would for preserves, or if making a small batch, keep well sealed in the fridge.

Amounts can be increased as needed.


Make a Gooseberry Applesauce to eat chilled at breakfast or for dessert or served hot with chicken or pork chops.

  • 4 apples, cored and peeled and sliced
  • 1 cup gooseberries
  • 1/4 cup brown sugar
  • 1/2 tsp cinnamon
  • 1 Tbsp lemon juice

Put all ingredients in a heavy bottom pan.  Bring to a boil and simmer for 5 to 10 minutes or until thickened, mashing the mixture while stirring.

Alternatively:  Combine all ingredients in a slow cooker.  Cover and cook on high setting for 3 hours.  Stir occasionally, mash to desired consistency.


Serve with roasted pork, grilled chops, any baked or grilled fish.

  • 1 cup gooseberries, untrimmed
  • 1/4 cup  water
  • 1 strip thinly pared lemon rind
  • 1 tablespoon granulated sugar
  • 1/2 teaspoon grated fresh ginger, or a pinch of dried
  • 1 teaspoon fresh butter

In a heavy-bottomed saucepan over medium heat, combine gooseberries, water, lemon rind, sugar and ginger. Cook until berries are soft and somewhat reduced, watching so they don’t scorch.  Add butter, stir until glossy looking. Spoon into a pitcher to serve.

Recipe can be doubled.

Enjoy your Gooseberries! #CSA, #localfood, #locavore, #LdnOnt L.L

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1 Response to Gooseberry Jam and Sauce

  1. Lorna Dean (Gmail) says:

    Thank you. The recipes sound good, but so far, I have been eating my gooseberries raw.



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