Preserving Gooseberry

Freezing Gooseberry

General preservation or storage guidance

Preparation About 15–30 min active

Prepared gooseberries can be frozen in portions for later cooking; the texture will be softer after thawing.

Method

1. Top and tail sound gooseberries, rinse gently and dry thoroughly.
2. Spread prepared fruit in one layer on a lined tray so pieces freeze separately.
3. Freeze until firm, then transfer carefully to a labelled freezer-safe container or bag and remove excess air.
4. Seal and return promptly to the freezer.
5. Use from frozen in cooking or thaw in the refrigerator; do not refreeze once thawed.

Gooseberry Jam

General preservation or storage guidance

Preparation About 45 minutes active, plus jar processing and cooling

This tested no-added-pectin gooseberry jam uses 9 cups crushed berries and 6 cups sugar; topping and tailing first makes the cooked spread more pleasant to eat.

Method

1. For one batch, measure 9 US cups crushed gooseberries and 6 US cups sugar. Choose sound berries, remove the dry flower ends and stalks, then wash, drain and crush the fruit; measure accurately.
2. Combine the crushed gooseberries and sugar in a large pan. Heat slowly, stirring occasionally until the sugar dissolves.
3. Cook rapidly, stirring frequently as the mixture thickens to prevent sticking, until it reaches or is just below the jellying point. Use the tested set test and allow for thickening as it cools.
4. Remove from the heat and fill hot jam into hot, sterile half-pint or pint jars, leaving ¼ inch (6 mm) headspace. Wipe the rims and fit prepared two-piece lids.
5. Process in a boiling-water canner for the tested time: 5 minutes up to 1,000 ft (305 m), 10 minutes at 1,001–6,000 ft (306–1,829 m), or 15 minutes above 6,000 ft (1,829 m). Cool undisturbed, check seals and refrigerate any jar that did not seal; refrigerate after opening.

Refrigerator Gooseberry Chutney

Home recipe · fridge or freezer method

Preparation 50 minutes · Makes About 600 g

A measured small-batch gooseberry chutney cooked for prompt chilled use or freezing. It is not processed for cupboard storage.

Ingredients

• 500 g gooseberries, topped and tailed
• 1 small red onion (about 100 g), finely diced
• 100 ml cider vinegar
• 100 g light brown sugar
• 30 g sultanas
• ½ tsp ground ginger
• ¼ tsp ground cinnamon
• ¼ tsp salt

Equipment

• Wide saucepan
• Wooden spoon
• Clean shallow lidded containers

Method

1. Rinse, top and tail the gooseberries. Finely dice the onion.
2. Put all ingredients in a wide saucepan and stir over low heat until the sugar dissolves.
3. Bring to a gentle simmer. Cook uncovered for 25–35 minutes, stirring often, until the fruit has broken down and the chutney is thick.
4. Spoon into clean shallow containers. Cool quickly and refrigerate or freeze within 2 hours; do not seal for cupboard storage.
5. Serve with cheese, cold cooked vegetables or sandwiches. Refrigerate and eat within 48 hours, or freeze promptly and thaw in the fridge.