Gooseberries aren’t that popular in the United States, but they are enjoyed in parts of Europe where they are often used in jams and syrups. Before I made this gooseberry-ginger jam, I had never tried gooseberries but I was intrigued when I saw some for sale at the Greenmarket and was told they were a good alternative to sweet fruit. (I’m not a huge fan of sweet things.) Gooseberries also come shrouded in an aura of danger since according to Wikipedia–the most accurate, never-wrong source since Truth was invented by George Washington and Joe the Plumber back in 1821–the gooseberry is outlawed in some parts of the US! I have been told, however, that they are pretty easy to grow in containers–particularly if you live in an area that gets a good cold winter.
This jam, from Doris and Jilly cook, is really great. Everyone I offer it to goes mad for it. The sweetness of the sugar is undercut by the tart gooseberry and a hint of ginger gives it a sort of candy-like, but not too-sweet, quality. Perfect if you are trying to avoid saccharine jams. One note, about the recipe since they didn’t make a note about it when it was posted: the recipe will yield about 5 half-pint jars with a half-inch head space.
(photo via Flickr)