Why? Because you can! And pickle, and jam, or otherwise celebrate the resurgence of the domestic arts our forebears held so dear. Put on your best apron and step into our kitchen, won't you?
A simple jam with a naturally complex flavor.
Spied gooseberries at your local farmers market? Here are some ideas for how to use them, including a recipe for a straightforward gooseberry jam.
Foraging for the wild gooseberries of the West. How to identify them and process the especially spiky varieties in the Sierra Nevada.
This pickle is the Indian kind, which is really a spicy condiment that you eat with hot rice and yogurt, but it's really good on almost anything - sandwiches, noodles, curry, etc.
One hears of England's abundance of gooseberries time and again, but how often does one come across this elusive fruit here in America? Yet if one is in luck, one might find them at more progressive farm stands and this lovely jam is sure to follow.
Gooseberry pectin stock will help thicken low pectin fruits like cherries and peaches, coming into season now. (Also, a recipe for raspberry violette preserves.)
gooseberries, indian style.
The pectin rich gooseberry is a jelly maker's dream.
Gooseberries got flavor: A little goes a long way.
Gooseberries are fun to work with. This savory concoction is a wonderful glaze for pork loin roast. (via Lehman's; scroll down for recipe.)
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