Last Updated on May 20, 2020 by Chef Mireille
One of the best things about living in the northeastern United States is the summer berry season. Visit your local farmer’s market or even some supermarkets that support local farmers and New York & New Jersey blackberries, blueberries, gooseberries, raspberries and wild strawberries are in abundance. The wild strawberries are much smaller in size than regular supermarket strawberries but they make up for it in flavor. They are so sweet and juicy, that make the large strawberries seem like the Donald Trump version in comparison. You know the ones that are larger than life but when you go beyond the surface, there is nothing between the ears.
Gooseberries are very tart. If you’ve never had them, they are like a super sour green grape. The sweet wild strawberries are fabulous to balance the sour gooseberry. I also infused some floral tones in this jam by also using some organic edible rose also obtained at my local farmers market.
This jam recipe makes just one 16 oz. jar, so no need to go through all that boiling of jars etc. that canning experts recommend. Just be sure that the jam is cooled completely before covering and putting in the refrigerator. It will last a few months in the refrigerator.
Wild Strawberry-Gooseberry-Rose Jam
Prep Time: 10 minutes
Cook Time: 30 minutes
Yield: approximately 2 cups
Ingredients:
- 4 oz. gooseberries
- 8 oz. wild strawberries
- 2 roses (aproximately 1/2 cup rose petals)
- 1/2 cup water
- 1 tablespoon lemon juice
- 2 cups sugar
By hand, pull off the stems of the gooseberries and strawberries. Rinse well.
Remove the petals from the roses and coarsely chop the petals.
In a heavy bottomed pot, combine roses and water. Bring to a boil.
Add berries, lemon juice and sugar. Stirring frequently, simmer on medium heat for 10 minutes until the gooseberries have started to burst. Using a potato masher, crush the berries until none remain whole.
Continue to simmer on medium heat, stirring frequently, for 25-30 minutes, until the mixture thickens and starts to pull away from the pot when you stir.
Immediately transfer to a glass jar, to cool.
Serve with a fresh summer salad of tomatoes and fresh buffalo mozzarella.
Wild Strawberry-Gooseberry-Rose Jam
Ingredients
- 4 oz. gooseberries
- 8 oz. wild strawberries
- 2 roses aproximately 1/2 cup rose petals
- 1/2 cup water
- 1 tablespoon lemon juice
- 2 cups sugar
Instructions
- By hand, pull off the stems of the gooseberries and strawberries. Rinse well.
- Remove the petals from the roses and coarsely chop the petals.
- In a heavy bottomed pot, combine roses and water. Bring to a boil.
- Add berries, lemon juice and sugar. Stirring frequently, simmer on medium heat for 10 minutes until the gooseberries have started to burst. Using a potato masher, crush the berries until none remain whole.
- Continue to simmer on medium heat, stirring frequently, for 25-30 minutes, until the mixture thickens and starts to pull away from the pot when you stir.
- Immediately transfer to a glass jar, to cool.
Such a flavorful jam Mireille. A good way to use gooseberries with strawberries. A bit tangy and yet sweet. I can imagine the aroma and flavor of rose in the jam.
thanks – yes it is a great jam to use seasonal summer fruit
Fantastic recipe. I am actually making this as we speak, and am at the final stage. I imagine you close the jars once filled, and turn upside down? Or do you chill then boil to seal? Many thanks in advance 🙂
If you are canning, you chill and then boil to seal. However, if you are making just for home use, you can store in the refrigerator without this step and it will last up to 3 months.
Hi Mireille,
I am making this with the same proportion of gooseberries, but using store bought cultivated strawberries, rather than wild strawberries.. so I imagine the water content would be higher..? Do I simply boil for longer until I achieve a dense consistency, or do I increase the quantity of sugar..? Or use pectin perhaps? Many thanks in advance 🙂
You just need to boil until desired consistency. The different in water content should not be so much that you need to alter ingredients. You just will need to cook a little bit longer.