This is a fantastic fruit year. It has been so wet in Ontario and I think that is just what the berries needed. I picked a ton of wild blackberries, gooseberries (wild and not) and currants.
This is the first time I have ever picked enough gooseberries to make jam. I was hoping it would turn out a cool lime green color but, gooseberries are magic and when cooked turn a beautiful pink. The wild gooseberries look pretty wicked and prick your fingers when you pick them. It is worth it though.
|wild gooseberry vs domesticated|
Step 1: Rinse off the gooseberries and throw them in a pot. I stemmed and chopped mine. It took an eternity and I think it was unnecessary and I will never do it again.
Step 2: Add a little bit of water to the pot with gooseberries and bring to a boil. Boil for about 10min then freak out about how brown and gross it look. Afterwards strain the baby barf looking fruit through 3-4 layers of cheese cloth.
Step 3: Add equal parts sugar to your pink liquid and boil for 20min. Pour into prepared mason jars and process.