So many people have no time for gooseberries. They remind me of carefree times. Of summers, off-school and earning a few bob with pals at the local fruit farm. We spent many hours huddled around gooseberry, blackcurrant and strawberry plants, giggling and gossiping, pegging fruit at the boys on the next row. We came away with scratched arms, berry-stained clothes and not a whole lot of pocket money. It was fun.
Is it the battling with treacherous thorny branches to retrieve the berries that puts folk off? It could it be the bristly texture of the fruit but I suspect it’s the lip-puckering sourness that people most object to. Gooseberries need a lot of sugar to make them palatable which makes them just perfect for jam making.
A few weeks ago I was lucky enough to receive a bowl of gooseberries. Some of them were used for a crumble and the rest were popped in the freezer for a later date. When my tiny, single, solitary blackcurrant bush started to produce ripe fruit I immediately thought of my frozen loot. I’d come across the gooseberry / bay leaf combination before and was keen to give it a go. As well as adding an interesting flavour bay leaves can help in the relief of respiratory infections, joint pain and indigestion. The berrries were topped and tailed- another lovely childhood memory evoked of around the kitchen table with my mum- washed and placed in a saucepan. To make the jam I brought all the above ingredients to a rolling boil stirring occasionally for about 20 minutes. It’s always best to do a “is-it-set-yet” test. Letting it cool down to a handling temperature I then poured the jam into sterilised jars and screwed the lids on while still warm. I look forward to cracking open a jar and being transported back to the carefree summer days of my misspent youth!