Wild Strawberry-Gooseberry-Rose Jam

Thank you for sharing!

Last Updated on May 20, 2020 by Chef Mireille

Gooseberry JamOne 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.

jam -edit

Immediately transfer to a glass jar, to cool.

Gooseberry Jam -edit

Serve with a fresh summer salad of tomatoes and fresh buffalo mozzarella.

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Gooseberry Jam
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Wild Strawberry-Gooseberry-Rose Jam

Prep Time10 mins
Cook Time30 mins
Servings: 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

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.
Did you try this recipe? Leave a comment below.Please follow me on Instagram @chefmireille or tag me #chefmireille with your pics! I'd love to share them!

 

 

 

 

Thank you for sharing!

About Chef Mireille

CHEF MIREILLE - AUTHOR, RECIPE DEVELOPER AND PHOTOGRAPHER FOR Global Kitchen Travels
***
Chef Mireille is a NYC based freelance chef instructor and food photographer. Due to her very diverse family background, she was able to travel and learn about global cultures and flavors from a young age. Her passion for culture, cooking, history and education had made her an expert on developing traditional globally inspired recipes & delicious fusion cuisine.
Her extensive travel history provides a plethora of background information and Travel Tips!

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Comments

  1. Mayuri Patel

    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.

  2. Elise Carroll

    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 🙂

    • Chef Mireille

      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.

  3. Elise Carroll

    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 🙂

    • Chef Mireille

      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.

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