Gooseberries are high in pectin so they are perfect for jam and green ones make the best. As you can tell from the photo I left mine on the branches too long but the jam was good, not as tart, maybe a bit more plummy, but still tasty and a pretty pink color too. The following recipe will also appear in Edible East End Magazine in the September issue along with a lovely picture of the jam taken by my friend, the photographer Ellen Watson.
I think I have the only gooseberry bush in Montauk, some were spotted at a farm stand in Sagaponack, I'll have to start recruiting fool lovers in Montauk. They grown so well here, gooseberries, I mean.
Montauk Gooseberry Jam
a quantity of gooseberries
the same quantity of sugar
Wash and top and tail the gooseberries, put in a heavy based saucepan with water not quite covering, simmer for 15 minutes until fruit becomes soft but still holding shape, add sugar and stir until dissolved, bring to a boil for about 10 minutes, then test for setting; put a small amount of the mixture on a saucer that has been chilled in the freezer; allow to cool; the mixture should be thick and jammy and with a skin when pushed with the finger; continue boiling if it's not thick enough and repeat setting test.
Cool and transfer to sterilized jars and refrigerate.
You sit on the veranda drinking tea and your ducklings swim on the pond, and everything smells good. . . and there are gooseberries.' Anton Chekhov