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Gooseberry jam with cherry leaves recipe

Gooseberry jam with cherry leaves recipe

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  • Gooseberry jam

My favourite gooseberry jam recipe. A wonderful recipe for when the gooseberries are in season from June through August.

3 people made this

IngredientsServes: 40

  • 500g gooseberries
  • 800g caster sugar
  • 10 cherry leaves
  • 250ml water
  • 1 lemon, juiced

MethodPrep:10min ›Cook:20min ›Extra time:8hr resting › Ready in:8hr30min

  1. Trim the tops and tails off the gooseberries and wash thoroughly.
  2. In a saucepan over a high heat, combine the sugar and water and bring to the boil. Add the gooseberries and cherry leaves and simmer for 5 minutes, then remove the cherry leaves and discard. Switch off the heat, cover and allow the gooseberries to sit in the syrup overnight.
  3. The next day, place the saucepan on the hob and add the lemon juice. Bring to the boil on high heat, then reduce the heat and simmer for 25 minutes. Pour into sterilised jars and seal tightly.

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How to cook fragrant gooseberry jam

Not a single sweet tooth will resist the fragrant and tasty gooseberry jam. It is particularly interesting that it contains a large amount of gelling substance and does not need to add pectin specifically. The recipe of gooseberry jam is extremely simple in composition and performance..

Ingredients amount
gooseberry – 1 kg
water – 0.5 l
sugar – 1 kg
Time for preparing: 60 minutes Calories per 100 grams: 272 Kcal

In this embodiment, preservation is performed using a minimum number of components..

The course of making gooseberry jam:

  1. Remove from each gooseberry fruit stem and tail (it takes a lot of time)
  2. Prepared gooseberries in a saucepan (preferably with a thick bottom), pour water and put the dishes on a large flame
  3. After boiling the contents of the pan, wait a minute, then reduce the power of the fire and continue cooking until the berries are soft (this will take about a quarter of an hour)
  4. Pour all cooked sugar into the pan and wait for the jam to boil again
  5. After the sugar has been added, the foam will begin to appear, it must be completely removed with a spoon or skimmer
  6. About 15 more minutes, the jam should be on fire
  7. To determine the readiness of the jam, dip the spoon into it, then put it in the refrigerator for a few seconds, when the spoon is taken back, then when holding the jam on it with a finger, the jam should wrinkle and not spread
  8. The finished delicacy should be distributed in heated and sterilized banks, rolled up and put in a dark cool place (but not in the refrigerator).

The recipe for a cupcake with milk – the dessert turns out to be unusually tasty and tender.

How to cook mutton mutton read in our article..

Take note of the recipe for a delicious dough for dumplings with a variety of fillings.

Made from Scratch

Garden Fresh Catsup
3 lbs tomatoes, peeled and chopped
1 onion, peeled and diced
1/2 cup vinegar (apple cider is great here *)
1/2 cup sugar
1 tsp salt
1 tsp paprika
1 tsp pepper
1/2 tsp nutmeg
1/4 tsp ground cloves
1 Tbsp chili sauce
Mix all ingredients together in a large stockpot bring to a boil then let simmer for 20 minutes. Store in refrigerator up to 2 weeks. Makes 2, on quart jars.
-Claire Bertram- Lexington, Kentucky- Gooseberry Patch Made from Scratch
* blogger note: Apple cider vinegar, tomato paste and a little bit of allspice are good additions to this recipe…

Brown Sugar Mustard
-Great on Italian sausage or brats.
1/2 cup dry mustard
1/2 cup cider vinegar
2 eggs
1/4 cup brown sugar, packed
1/8 cup oil
1/2 tsp Worcestershire sauce
Blend mustard and vinegar together in a double boiler add eggs and whisk until smooth. Stir in remaining ingredients simmer 5 minutes. Cool and pour into a covered jar. Keep refrigerated. Makes one cup.
-Dana Cunningham, Lafayette, Louisiana – Gooseberry Patch Made from Scratch

Sweet Italian Sausage
-Add crushed red pepper for a really hot sausage!
2 lbs ground pork
1 Tbsp dried parsley flakes
2 tsp salt
2 tsp paprika
1-1/2 tsp fennel seed
2 tsp garlic powder
1/2 tsp pepper
1/8 tsp dried thyme
1/4 tsp allspice
1/8 tsp nutmeg
1/4 tsp bay leaves, ground
Combine all ingredients and blend well. Form into patties and grill until done. Makes 8-10 servings.
-Kendall Hale – Lynn, Massachusetts – Gooseberry Patch Made from Scratch

Pico de Gallo
1/4 cup onion, finely chopped
1 tomato, finely chopped
1 jalapeno pepper, seeded and chopped
juice of one lime
1/8 tsp salt
1/4 cup fresh cilantro, chopped
Gently mix all ingredients together in a small mixing bowl cover and refrigerate at least one hour. Makes 1-1/2 cups.
-Betsy Walker – El Paso, Texas – Gooseberry Patch Made from Scratch

Marinade for Poultry
-Beware- this attracts neighbors!
1/4 cup soy sauce
1/4 cup oil
1/4 cup apple juice
2 Tbsp lemon juice
2 Tbsp dried minced onion
1 tsp vanilla extract
1/4 tsp ground ginger
1/4 tsp garlic powder
Mix ingredients together pour over 3-4 turkey or chicken breast fillets. Cover and refrigerate overnight. Grill over medium heat about 10 minutes on each side or until juices run clear when meat is pierced. Makes 4 servings.
-Barb Vermeer – Orange City, Iowa – Gooseberry Patch Made from Scratch

Pickling Spices
– Tuck into 2 gallon jar along with recipe for sun pickles- your neighbor will love it!
2 Tbsp mustard seed
2 tsp allspice
2 tsp black peppercorns
2 tsp dill seed
2 tsp coriander seed
6 dried bay leaves, crumbled
2 1/2″ whole dried red chilies, coarsely broken
Combine in a shaker jar and mix well. Makes 1/3 cup.
-Connie Bryant – Topeka, Kansas – Gooseberry Patch Made from Scratch

Sun Pickles
6 dozen pickling cucumbers
1 onion, chopped
4 cloves garlic
1/3 cups pickling spices
1 dried red hot pepper, crushed
2-3 bunches fresh dill
1 quart vinegar
1 quart water
2/3 cup sugar
2 Tbsp sugar
Loosely pack pickling cucumbers into a wide-mouth, 2 gallon jug add onion, garlic pickling spices and dried red hot pepper. Top with a layer of fresh dill. Bring vinegar, water, salt and sugar to a boil in a saucepan pour over pickles. Seal with a lid set in the sun for 2-3 days or up to a week. The longer pickles remain in the sun, the stronger the taste. When desired taste is achieved, bring to room temperature and refrigerate. Makes 2 gallons.
-DiAnn Voegele – Mascoutah, Illinois – Gooseberry Patch Made from Scratch

Tartar Sauce
1 cup mayonnaise
1/4 cup pickle relish
1 Tbsp pimento, drained and chopped
2 Tbsp fresh parsley, minced
1/2 Tbsp onion, grated
1 Tbsp lemon juice
1/4 tsp Worcestershire sauce
Combine all ingredients together cover and refrigerate. Makes 1 1/2 cups.
-Cheryl Fitzsimon – Temple City, California – Gooseberry Patch Made from Scratch

Southern Fried Fish
1 cup cornmeal
1/2 cup all purpose flour
2 tsp salt
2 tsp cayenne pepper
4-6 oz fish fillets
2 Tbsp oil
Combine dry ingredients coat fillets on both sides with cornmeal mixture. Spread oil over baking sheet place fish on baking sheet leaving plenty of room between each piece. Bake at 400F for 20-25 minutes. Makes 4 servings.
-Zoe Bennett- Columbia, South Carolina – Gooseberry Patch Made from ScratchSweet

Sweet Salad Dressing
2 1/2 cups mayonnaise
1/2 cup sweet relish
1/4 cup catsup
1 tsp dry mustard
1 tsp sugar
1/2 cup cold water
Combine all ingredients in a jar with a tight fitting lid and shake until mixed well. Refrigerate. Makes about one quart.
-Wendy Lee Paffenroth – Pine Island, New York – Gooseberry Patch Made from Scratch

Barbecue Sauce
1 onion, chopped
2 Tbsp butter
4 Tbsp lemon juice
3 Tbsp Worcestershire sauce
2 Tbsp brown sugar, packed
1 cup catsup
1 cup water
salt and pepper to taste
Combine all ingredients in a medium saucepan simmer for 30-40 minutes. Makes 2 1/2 cups.
-Karen Moran – Navasota, Texas – Gooseberry Patch Made from Scratch

Easy Pickled Peppers
– great in salad and on sandwiches
1 quart vinegar
3 cups water
2 cups oil
2/3 cups salt
1/4 cup dried oregano
1/4 cup celery seed
4 cloves garlic, minced
8 quarts mixed hot and sweet banana peppers, sliced into rings
1 stalk celery, sliced
Combine vinegar, water, oil, salt, oregano, celery seed and garlic in a heavy saucepan bring to a boil. Place peppers and celery in a large heat-proof bowl pour boiling mixture over peppers and celery until just covered. Let stand at room temperature for 8 hours, stirring occasionally. Put into jars and keep refrigerated up to 6 months. Makes 8 quarts.
-Kristie Rigo – Friedens, Pennsylvania – Gooseberry Patch Made from Scratch

BBQ Meat Loaf Sandwiches
1 cup barbecue sauce
1 Tbsp cider vinegar
1 tsp pepper
2 lb meat loaf, cooked
8 onion rolls
1 cup creamy coleslaw
Combine barbecue sauce vinegar and pepper mix well and set aside. Cut meat loaf into 16 slices place 2 slices on bottom half of each roll. Top with 2 Tbsp of sauce and 2 Tbsp of coleslaw top with remaining roll half. Makes 8 servings.
-Tori Willis- Champaign, Illinois – Gooseberry Patch Made from Scratch

Potato Lefse
5 cups mashed potatoes, cooked and mashed
1 tsp salt
3 Tbsp butter, melted
2 Tbsp sugar
2 1/2 cup all purpose flour
Beat potatoes, salt, butter and sugar together cool until lukewarm. Stir in flour thoroughly. Divide into 4 equal portions cover and refrigerate about 30 minutes. Divide each portion into 4 or 5 equal portions for a total of 16-20 lefse. On a lightly floured surface, roll out each piece into a paper-thin 10″ circle. Heat an ungreased griddle or non-stick pan to medium-high. Cook one lefse at a time until bubbles are seen throughout bottom should have the color of a flour tortilla. Turn lefse over and bake until lightly browned. Remove from pan to wire rack to cool layer between sheets of wax paper. Store flat in refrigerator in sealed container. Before serving, spread filling generously over each lefse fold over like an omelet and cut into wedges or simply roll up. Avoid heating so the filling will not melt bring to room temperature. Makes 16-20 servings.
1 lb unsalted butter, softened
2 cup milk
2 cup whipping cream, warmed
2/3 cup honey
1 tsp salt
Cream butter gradually add milk and cream, beating constantly. Beat in honey and salt chill 15 minutes or until slightly firm. Pour off any liquid.
-Brea Watson – Medicine Bow, Wyoming – Gooseberry Patch Made from Scratch

Country Tomato Salad
3 tomatoes, sliced
1 cucumber, thinly sliced
1 sweet onion, thinly sliced
2 Tbsp apple cider vinegar
2 Tbsp water
1-1/2 tsp salt
2 tsp sugar
Layer vegetables in a glass bowl set aside. Mix remaining ingredients together pour over the vegetables. Cover and refrigerate until ready to serve. Makes 6 servings.
-Stephanie Washer – Lompoc, California – Gooseberry Patch Made from Scratch

Pimento Cheese Spread
2 lbs pasteurized process cheese spread
3 4oz jars chopped pimento
8 oz pkg cream cheese, softened
1 cup mayonnaise
Combine all ingredients pack into a crock and refrigerate. Serve with crackers or spread on slices of homemade bread.
-Angela Nichols – Mt. Airy, North Carolina – Gooseberry Patch Made from Scratch

Sauerkraut Balls
1/3 cup onion, chopped
1 cup margarine
2 cups all purpose flour, divided
2 1/2 cups milk, divided
2 lbs ground beef, browned
1 Tbsp prepared horseradish
1 Tbsp Worcestershire sauce
1-1/2 tsp dry mustard
2 drops hot pepper sauce
Salt & pepper to taste
1 lb sauerkraut, drained
1 egg
oil for deep frying
1 cup bread crumbs
Saute onion in margarine. Stir in one cup flour cook one minute and blend in 1-1/2 cup milk. Stir to keep smooth and cook for one minute more remove from heat and set aside. Combine ground beef, horseradish, Worcestershire sauce, mustard, hot pepper sauce, salt and pepper cook for 3 minutes. Remove from heat mix in sauerkraut. Pour in cream sauce stir and chill at least 4 hours or overnight. Shape into walnut-size balls and roll in remaining flour. Combine egg and remaining milk dip sauerkraut balls. Finally, coat with bread crumbs. Deep-fry in 375F oil until done. Drain on paper towels. Makes 4-5 dozen.
-Sheila Gwaltney – Johnson City, Tennesee – Gooseberry Patch Made from Scratch

Horseradish Sauce
1 cup whipping cream, chilled
2″ fresh horseradish root, grated
3 tsp lemon juice
1/4 cup fresh chives, minced
salt & pepper to taste
Beat cream in deep bowl with electric mixer at medium speed until thick, about 2 minutes. Whisk in remaining ingredients until just combined. Keep chilled up to 2 hours whisk briefly before serving. Makes about 2 cups.
-Connie Hilty – Pearland, Texas – Gooseberry Patch Made from Scratch

Brown Sugar Bites (similar to the one that we usually have at Thanksgiving)
1 Tbsp cornstarch
1/2 cup brown sugar, packed
1/3 cup vinegar
6 Tbsp pineapple juice
2 tsp soy sauce
4 20oz pkgs mini sausage links
Bring cornstarch, brown sugar, vinegar, pineapple juice and soy sauce to a boil in a small saucepan pour over sausages. Heat in a slow cooker or heavy saucepan until warmed. Makes 20 servings.
-Amy Magnuson – Palmer, AK – Gooseberry Patch Made from Scratch

BLT Bites
16-20 cherry tomatoes
8 slices bacon, crisply cooked and crumbled
1/2 cup mayonnaise
1/3 cup green onion, chopped
3 Tbsp Parmesan cheese, grated
2 Tbsp fresh parsley, finely chopped
Cut a thin slice off the top of each tomato scoop our and discard the pulp*, invert tomatoes on a paper towel to drain. Combine the remaining ingredients in a small mixing bowl mix well. Spoon mixture into each tomato refrigerate for several hours before serving. Serves 6.
-Deanna Smith – Huntington, West Virginia – Gooseberry Patch Made from Scratch

Dilly Cucumber Sandwiches- for tea time
8 oz pkg cream cheese, softened
1/4 cup mayonnaise
1 .05oz pkg Italian dressing mix
1 loaf sliced party rye bread
1 cucumber, thinly sliced
Garnish: fresh dill, chopped
Blend cream cheese and mayonnaise together until smooth stir in Italian dressing mix. Spread on slices of bread top with a cucumber slice and sprinkling of dill. Cover with paper towel and refrigerate overnight. Makes about 24 servings.
-Carolyn Oland – Frederick, Maryland – Gooseberry Patch Made from Scratch

Italian Seasoning
Sprinkle on pasta, sandwiches, roasted potatoes, garlic bread… anywhere you’d like to have a little extra flavor…
2 Tbsp dried basil
2 Tbsp dried marjoram
2 Tbsp dried oregano
2 Tbsp dried coriander
2 Tbsp dried thyme
2 Tbsp dried rosemary
2 Tbsp dried savory
1 tsp hot red pepper flakes
Combine all ingredients in a food processor until finely ground. Transfer to a tightly sealed container. Store in a cool dark place for up to 3 months. makes about 1 cup.
-Kay Marone – Des Moines, Iowa – Gooseberry Patch Made from Scratch

Celery Seed Dressing
-This fresh dressing is hard to beat on a crisp, tossed salad … also try this instead of mayonnaise in your recipes
2/3 cup sugar
1 tsp salt
5 Tbsp vinegar
1 Tbsp lemon juice
1 tsp dry mustard
1 tsp onion juice
1/2 Tbsp celery seed
1 cup oil
Blend all ingredients except the oil in a blender. When sugar is dissolved, add oil and mix thoroughly. Makes about1 cup.
-Carol Burns – Gooseberry Patch Made from Scratch

Cream Soup Base
Save pantry space… one batch of mix equals 7 cans of soup
2 cups powdered milk
3/4 cups cornstarch
1/4 cup chicken bouillon granules
2 tsp dried onion flakes
2 tsp pepper
2 tsp dried basil
2 tsp dried thyme
Shake all ingredients together in an airtight container. Stir 1/2 cup soup base in 2 cups water to equal one can of cream of soup. Recipe equals 7 cans of creamed soup.
-Peggy Salaets – Nampa, Idaho -Gooseberry Patch Made from Scratch

*TIP: Cooked beans add extra flavor to hearty soups and stews. Just mash and freeze in an ice cube tray. Store them in freezer bags, then just toss in the stockpot when needed.

Chili Powder
-So easy to make your own… add more cayenne if you like it hot.
3/4 cups crushed red pepper flakes
1/4 cup cumin
2-1/2 Tbsp garlic powder
1 Tbsp oregano
1 Tbsp cayenne pepper
Place all ingredients in a blender puree until powdered. Let powder settle before removing lid pour into a storage container. Makes about one cup.
-Lori Burris – Gooseberry Patch Made from Scratch

Mom’s Noodles
Whether they’re for chicken & noodles or tuna noodle casserole, nothing tastes as good as homemade…
2 cups all purpose flour
1/2 tsp salt
2 eggs
Stir flour and salt together. Gradually mix in eggs until a stiff dough forms. Knead a few minutes on a lightly floured surface. Roll out to 1/4″ thickness. Let stand for one hour or more. Cut into long strips, 1/8″ wide for fine noodles or 1/2″ wide for broad noodles separate and let air dry thoroughly. When ready to cook, place noodles in 3 or 4 quarts boiling water for 20 minutes or until tender drain. Makes one pound.
– Cheryl Kimball – Plymouth, Michigan – Gooseberry Patch Made from Scratch

Caesar-Style Salad Dressing
Pour over a garden fresh salad of romaine lettuce and top with your choice of croutons for an easy pot luck dish
1 Tbsp mayonnaise
1/2 cup Parmesan cheese, grated
1/4 cup lemon juice
2 cloves garlic, minced
1 tsp Worcestershire sauce
1/2 tsp salt
1/2 tsp pepper
1.58 oz tube anchovy paste
1/2 cup oil
Combine all ingredients except paste and oil in a blender blend well. Gradually add 1/4 tube anchovy paste and oil in blender on low speed continue blending until thick and creamy. Cover and refrigerate up to 5 days let stand at room temperature for 15 minutes before serving. Makes about 1 1/4 cups.
-Amy Jonsson – Half Moon Bay, California – Gooseberry Patch Made from Scratch

Homemade Mayonnaise
-You’ll be surprised at how easy this is to make… give it a try.
3 eggs, beaten
1/2 cup sugar
1/2 tsp dry mustard
1 cup whipping cream
1/2 cup vinegar
1 tsp salt
Combine eggs, sugar, mustard and cream in a double boiler over medium heat slowly add vinegar, mixing well. Heat until thick but do not boil cool and stir in salt. Makes 2 cups.
-Kelly Anderson – Erie, Pennsylvania – Gooseberry Patch Made from Scratch

Pickled Eggs
-This recipe is a real Pennsylvania Dutch treat…
2 dozen eggs, hard-boiled, cooled and peeled
2 14-1/2oz cans sliced red beets, drained, reserving liquid
1-3/4 cups sugar
1 cup apple cider vinegar
Place eggs and beets in a large jar with a lid set aside. Add water to reserved beet juice to equal 2 cups total combine with sugar and vinegar. Bring to a boil in a saucepan. Simmer until sugar is dissolved pour over eggs and beets, being careful not to splash as the juice will stain! Refrigerate for 3-4 days before serving. Makes 2 dozen.
-Jen Morin – Spring Grove, Pennsylvania – Gooseberry Patch Made from Scratch

Flaky Onion Biscuits
2 cups all purpose flour
1 Tbsp baking powder
1 Tbsp sugar
3/4 tsp salt
3 oz pkg cream cheese
1/4 cup shortening
1/2 cup green onion, finely chopped
2/3 cup milk
Combine flour, baking soda, sugar and salt in a medium bowl cut in cream cheese and shortening until mixture resembles coarse crumbs. Stir in green onions. Make a well in center of flour mixture add milk, stirring only until dough begins to stick and forms a ball. Turn dough onto well-floured surface. Knead dough gently 10-15 times. Roll or pat dough to 1/2″ thickness. Cut out dough with 3″ biscuit cutter. Place biscuits 2″ apart on an ungreased baking sheet. Bake at 450F for 10-12 minutes or until golden brown. Makes 8 servings.
-Kristine Marumoto – Sandy, Utah -Gooseberry Patch Made from Scratch

*Give extra taste to recipes that use cream cheese by trying one that’s flavored… chive, garlic, jalapeno or sun-dried tomato…

Granpa’s Favorite Chili
1 1/2 lbs ground beef, browned
2 15oz cans pinto beans
1 onion, chopped
1 green pepper, chopped
6oz can tomato paste
14 1/2 oz can stewed tomatoes
4 Tbsp chili powder
3 Tbsp baking cocoa
Combine all ingredients together in a large stockpot simmer until beans and vegetables are tender, about one hour. Serves 6.
-Laura Witt – Goldsboro, North Carolina – Gooseberry Patch Made from Scratch

Tangy Deviled Eggs
4 eggs, hard boiled, cooked and peeled
1 tsp prepared horseradish
1 tsp onion, minced
1/3 cup mayonnaise
1/4 tsp celery salt
Slice eggs in half lengthwise and remove yolks. Mince yolks in a small mixing bowl combine with horseradish, onion, mayonnaise and salt. Spoon mixture into egg white halves keep chilled. Makes 6 servings.
-Jo Ann – Gooseberry Patch Made from Scratch

Salt Substitute
1 tsp dried basil
5 tsp onion powder
1 Tbsp garlic powder
1 Tbsp paprika
1 Tbsp dry mustard
1 tsp dried thyme
1/2 tsp white pepper
1/2 tsp celery seed
Combine all ingredients in an empty salt shaker and store in a cool, dry place. Makes about 1/4 cup.
-Rhoda Settle – Lubbock, Texas – Gooseberry Patch Made from Scratch

Garden Relish
1/2 head cauliflower, sliced
2 carrots, sliced
2 stalks celery, sliced
1 green pepper, sliced
4 oz jar stuffed green olives, drained
3/4 cup wine vinegar
1/2 cup olive oil
2 Tbsp sugar
1 tsp salt
1 /2 tsp dried oregano
1/4 tsp pepper
1/4 cup water
Combine ingredients together in a large saucepan bring to a boil, stirring occasionally. Reduce heat and simmer covered for 5 minutes let cool. Refrigerate at least 24 hours. Drain before serving. Makes about 3 cups.
-Mary Ann Nemecek – Springfield, Illinois – Gooseberry Patch Made from Scratch

A quick S’mores type snack-
Melt peanut butter cups between chocolate graham crackers.

Quick & Easy Garden Pickles
-Pickles will keep refrigerated for 6 weeks.
8 cups cucumbers, sliced
2 cups onions, sliced
1 cup red bell pepper, sliced
1 Tbsp salt
2 cups granulated sugar
1 1/2 cup white vinegar
2 tsp celery seed
2 tsp mustard seed
In a large bowl, combine cucumbers, onions, and red peppers sprinkle with salt and toss to coat. Let stand one hour drain. In a medium bowl, combine sugar, vinegar, celery seed and mustard seed stir until sugar is dissolved. Place cucumber mixture in non-metallic container pour vinegar mixture over cucumbers. Cover and chill for at least 24 hours to blend flavors. Makes 8 cups.
-Jayne Ash – Park Hill, Oklahoma -Gooseberry Patch Made from Scratch

Crunchy Almond Bacon Salad
1/2 cup oil
1/3 cup sugar
2 Tbsp vinegar
1 tsp garlic salt
1/4 tsp pepper
1 head lettuce, chopped
6 slices bacon, crisply cooked and crumbled
1/3 cup sliced almonds, toasted
1/3 cup sesame seed, toasted
4 green onions, sliced
1 cup chow mein noodles
Combine oil, sugar, vinegar, salt and pepper mix well and chill in a covered container for at least one hour. Mix together lettuce, bacon, almonds, sesame seed and onions toss with oil mixture right before serving. Top with chow mein noodles. Makes 12 servings.
-April Jacobs – Loveland, Colorado – Gooseberry Patch Made from Scratch

Sweet Salad Dressing
2 1/2 cups mayonnaise
1/2 cups sweet relish
1/4 cups catsup
1 tsp dry mustard
1 tsp sugar
1/2 cup cold water
Combine all ingredients in a jar with a tight fitting lid and shake until mixed well. Refrigerate. Makes about one quart.
-Wendy Lee Paffenroth – Pine Island, New York – Gooseberry Patch Made from Scratch

Sweet Onion Dip
2 cups sweet onions, chopped
2 cups mayonnaise
2 cups Swiss cheese, grated
Mix ingredients together pour into an 8࡮″ baking dish. Bake at 350F for 30 minutes or until golden. Makes about 6 cups.
-Niccole Cera – Snellville, Georgia – Gooseberry Patch Made from Scratch

Pecan Olive Spread
8oz pkg cream cheese spread, softened
1/2 cup mayonnaise
1/8 tsp hot pepper sauce
1/2 cup chopped pecans
1 cup green olives, chopped, liquid reserved
Combine cream cheese, mayonnaise, hot pepper sauce, pecans and olives together. Add 3 Tbsp reserved liquid from olives and mix well chill before serving. Makes 3 cups.
-Kristie Rigo – Friedens, Pennsylvania – Gooseberry Patch Made from Scratch

Creamy Vanilla Dip
3 1/2 oz pkg instant vanilla pudding
1 cup milk
1 cup sour cream
8 oz container whipped topping
Blend all ingredients together makes about 2 1/2 cups.
-Eileen Popiel – Brunswick, Ohio – Gooseberry Patch Made from Scratch

Fresh Fruit Salsa
2 apples, cored, peeled and diced
2 kiwi, peeled and diced
1 cup strawberries, sliced
1/2 cup orange juice
zest of one orange
2 Tbsp brown sugar, packed
2 Tbsp apple jelly
10 1/2 oz pkg flour tortillas, cut into triangles
sugar and cinnamon to taste
Combine apples, kiwi, strawberries, orange juice, zest, brown sugar and apple jelly together cover and refrigerate. Sprinkle sugar and cinnamon over the tortillas place on an ungreased baking sheet. Bake at 325F until warmed, remove from oven and let cool. Serve with salsa. Makes 5 cups.
-Ruth Veazey – San Antonio, Texas – Gooseberry Patch Made from Scratch

Sweet Pumpkin Spread
-Serve with apple slices for dipping or spread over toasted cinnamon bread or biscuits
8oz cream cheese, softened
3/4 cup canned pumpkin
1/4 cup sweetened condensed milk
1 tsp vanilla extract
1/2 tsp cinnamon or pumpkin pie spice
1/2 cup finely chopped pecans
Garnish: maple syrup
Beat cream cheese in a medium mixing bowl until creamy and smooth, add pumpkin, milk, vanilla and spices, mixing well. Stir in pecans. Spoon into a serving bowl or small hollowed-out pumpkin chill and drizzle top with maple syrup, if desired. Makes 2 cups.
-Kathy Robinson – Marlton, New Jersey – Gooseberry Patch Made from Scratch

Apple Sausages
1 lb Polish sausage, sliced
1 quart apple juice
Heat sausages and apple juice in a saucepan over high heat until juice is almost completely cooked down, stirring often. Serves 4-6.
-Amanda Zuech – Franklinville, New York – Gooseberry Patch Made from Scratch

Water Chestnut Roll-Ups
1 lb bacon
8 oz can whole water chestnuts
1/3 cup catsup
1/2 cup sugar
Cut bacon in half, widthwise roll one piece of bacon around one whole water chestnut. Place with the cut side down in a 13″x9″ baking dish bake at 300F for one hour and drain. Combine catsup and sugar together pour over chestnuts and bake for one more hour. Remove to a serving platter serve with a toothpick in each. Makes about 32 servings.
-Cheri Branca – Victor, New York – Gooseberry Patch Made from Scratch

Zesty Black Bean Salsa
15 1/2 oz can black beans, rinsed and drained
15 1/4 oz can corn, drained
3/4 cup red pepper, diced
1/2 cup green onion, sliced
1/3 cup cilantro, chopped
1/4 cup lime juice
2 tsp cumin
1/4 tsp garlic salt
Combine beans, corn, red pepper, onion and cilantro in a large mixing bowl mix well. Whisk together lime juice, cumin and garlic salt together in a separate bowl pour over bean mixture and toss gently. Serve with tortilla chips. Makes 4 cups.
-Lynn Simone – Smithfield, Virginia – Gooseberry Patch Made from Scratch

Herbal Cheese Spread
8 oz pkg cream cheese, softened
1 Tbsp fresh rosemary, chopped
1 Tbsp fresh oregano, chopped
1 Tbsp fresh thyme, chopped
1 Tbsp fresh basil, chopped
1 Tbsp fresh parsley, chopped
1 Tbsp fresh chives, chopped
1 Tbsp lemon juice
1/2 tsp Worcestershire sauce
1/2 tsp dry mustard
Combine all ingredients together refrigerate. Bring to room temperature to serve makes about 1 1/4 cups.
-Chris White – Harlingen, Texas – Gooseberry Patch Made from Scratch


Barbados gooseberries can be used in both raw and cooked applications. They are most popularly enjoyed in sweetened syrups and jams, where the fruits are stewed and preserved with sugar. A popular gooseberry pairing is to cook it down with sugar and water to create a compote that can be use in a variety of main dishes and accompaniments. This compote compliments chutneys, sorbets, and even savory sauces and salads. Keep these perishable fruits in the refrigerator. The leaves can also be cooked and used as a vegetable or dried and crushed to be combined into various dishes such as miso soup, breads, and sausages.

How to use

Remember, this is a list of Indian gooseberry and amla powder benefits being studied. They are not proven in humans.

Still, there’s a lot of data out there to suggest they might be good for you in multiple ways.

    which are filled with the fruit and stem powder. and use a teaspoon daily. Mix with food or add to water for a juice-like drink.

These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.

Goldenberry Jam

So-called ‘Superfoods’ have emerged these past few years and became increasingly more mainstreamed as people look for ways to eat healthier and live longer. They’re broadly defined as foods with health-promoting properties that may even help some medical conditions. While some are common and familiar to all (think kale, salmon, nuts, sweet potatoes, etc.), others are decidedly exotic and require a trip to the health food store or your nearest Whole Foods.

I myself have a bunch of the nutrients-rich powders such as Lucuma, Maqui, Camu, etc. to add to smoothies and was thrilled to see this recipe for a simple jam made of one very interesting superfood – the goldenberry.

Native to South America, goldenberries (also known as gooseberries, Incan berries, or ground cherries) have become a rising star of the superfoods world with benefits like inflammation-fighting bioflavonoids, a hefty dose of antioxidants, metabolism-friendly B-complex vitamins, and a whopping protein composition. Couple this with their at once sweet, tart, and citrusy flavors and their cute yellowish cherry tomato look and you’ve got yourself one very pleasing health supplement.

Dried, they pack even more flavor as the sugars condense and are begging to be added to your cheese platter, trail mixes or salads…or just eaten straight out of the bag as a snack. They’re also perfect for making jam as their intense and wonderful taste requires nothing else to shine, hence the simple use here of only white grape juice and agar agar (a tasteless vegetarian gelling agent). If you’re looking for a super healthy, sweet yet free of added sugar jam you’ll get hooked in no time.

This will keep in the refrigerator for a few weeks but I doubt it can last this long, especially once you discover its multiple uses besides spreading it on a piece of bread (hint – it’s delicious added to Greek yogurt or a bowl of oatmeal).

Goldenberry Jam

Recipe from Superfood Kitchen
Active Time: 25 minutes
Total Time: 4-5 hours
Makes about 1.5 cup

2 cups white grape juice
4 teaspoons agar agar flakes
1 cup dried goldenberries, finely chopped
a touch of stevia (optional)

In a small saucepan over medium heat, mix together the grape juice and the agar agar and bring to a simmer stir constantly to prevent the flakes from sticking to the bottom and sides of the pan. Cook for about 5 minutes, or until the agar agar has completely dissolved and the juice is slightly reduced.

Stir in the goldenberries and remove from heat. Mix in a touch of stevia to taste, if desired (be careful, it’s already quite sweet), and cover the pot. Let rest at room temperature for 30 minutes to allow the goldenberries to plump up. Uncover and transfer to a small blender.

Pulse a couple of times into a chunky mixture. (Alternatively, simply bruise the berries with the back of a spoon to release the seeds.) Transfer to a glass jar with a lid and refrigerate. After 1 hour, give the jam a stir to evenly distribute the goldenberries that may have sunk to the bottom with the rest of the jam (which will have begun to thicken). Return to the refrigerator to allow the jam to gel completely, about 2-3 hours. Will keep for several weeks, refrigerated.

Surinam cherry/ pitanga- nutrition, proven health benefits and recipes

The scientific name of the pitanga or surinam cherry include Eugenia uniflora, Eugenia michelii, and Stenocalyx michelii. It is also known as Brazilian cherry, Cayenne cherry, Pitanga, Pumpkin cherry, Pitangueira, Cerejeira-brasileira, Ginja, and Pitanga-branca.

It is a large shrub or small tree that can grow up to 8 meters in height. Flowers develop into ribbed fruits 2 to 4 cm in diameter, starting out as green, then ranging through orange, scarlet and maroon as they ripen. It is found in many parts of the world including South America, Brazil, Argentina, Venezuela, Colombia, parts of Central America, several countries of the Caribbean, Asian countries including , India, Philippines, Sri Lanka, and China.

The taste ranges from sweet to sour, depending on the type and level of ripeness (the darker red to black range is quite sweet, while the green to orange range is strikingly tart).

Surinam cherry nutrition value and facts

The fruit is high in vitamin C and a source of vitamin A.

A 100 gm of pitanga has about 33 calories. It contains about

Traditional medicinal benefits and uses of surinam cherry

It is used in traditional medicine for centuries. The leaves are used as treatment to lower blood cholesterol, blood pressure, and uric acid levels. The bark treats diarrhea, gout, hypertension, edema, eye infections and gastrointestinal disorders.

Brazilians use the leaf as an astringent, febrifuge, and stomachic. The powerful essential oils found in the leaves make them an effective remedy for colds and as a vemifuge, which is why those in Surinam make a decoction from them.

Scientific proven health benefits of Surinam cherry

A study has shown that the use of Eugenia uniflora L. (Myrtaceae) has antihypertensive properties, helps to decrease blood pressure and has weak diuretic effect that could be related to an increase in kidney blood flow.

A study has shown that the leaves of Eugenia uniflora L. (Myrtaceae), has antidiabetic effect.

Another study has shown that the the essential oil of the Brazilian cherry tree leaves act as analgesic due to it&rsquos antinociceptive (pain reduction) and hypothermic effect.

Study indicate that the essential oil of Surinam cherries has anti-bacterial and anti-tumor properties.

Study has shown that the essential oils of Eugenia uniflora leaves has shown antiviral and antifungal activity.

Another study has shown that the infusion of fresh leaves of Eugenia uniflora had a highly significant anti-inflammatory effect.

There are many study confirming that the leaf of the Brazilian cherry tree are effective in treating infection caused by protozoan parasites. It act as an anti-infective and an antitrichomonalagent, which is an antiprotozoal agent that acts on trichomonas parasites.

Another study has shown that the essential oil of this plant has antiseptic and antimicrobial properties that helps to fight many pathogenic bacterial infections.

Study has shown that the Pitanga ( Eugenia uniflora L) fruit promote oral health and exhibit anti-inflammatory properties in human gingival and oral gum epithelial cells.

Study has shown that Eugenia uniflora L is rich in compounds with antioxidant capacity, which can help reduce the inflammatory response.

Another study has shown that the extracts of this plant has a potent antioxidant activity and therapeutic potential for antidepressant like effect.

A study indicate that the leaves of this plant can be used as potential adjuvants for protection and treatment of sepsis, which is potentially life-threatening complication of an infection.

Note: The medicinal benefits in leaves are stronger when they&rsquove been air-dried than sun-dried.

How to Open or Cut Surinam cherry?

Slit the fruit and remove the seed, and then leave to chill for an hour. Doing so ensures optimal taste otherwise, that strong bitter taste (and smell) will linger.

Storage tips

Surinam cherries spoil quickly at room temperature. Begin refrigeration as soon as possible to preserve the life of the fruits. Ideally, store fruits in a flat, breathable container with little crowding&mdashthese are the same kinds used for other sensitive fruits like blueberries and raspberries. If no such container is available, line a wide, shallow plastic container with a paper towel and disperse the fruit on it. In the fridge, the fruits last for two weeks or so.

Surinam Cherry Recipe Ideas and Uses

Make a jam by boiling 2 cups of de-seeded cherries, 2 cups of sugar and 1 cup of water

Make sauce by boiling a pint of surinam cherries, ½ cup of water and 1 ½ cups of sugar. After simmering the fruit in water for 20 minutes, strain the fruit through a coarse sieve. Re-simmer and add sugar to the concoction. The reduction will yield a tart yet sweet Surinam cherry sauce.

Simply blending and straing cherries may also be the basis for a punch. Add limes, or orange juice for additional flavorings.

Add it to your salads, custards and sundaes.

Macerate the fruits gently and cook in the oven with pepper, sugar, and star anise. Stir the caramel-like concoction and add the topping to baked goods.

Distill Surinam cherries to make wine or vinegar, as is common in Brazil.

Add Surinam cherry pulp into baked goods like muffins, sweet breads, and cupcakes.

Read about other interesting fruits

Rambutan Santol Sapota Sour Orange Soursop

Spicy Gooseberry Pachadi Recipe – Nellikai Pachadi Recipe

This is a delicious, sweet, salty, tangy and spicy pachadi made with gooseberry. Taste amazing with yogurt rice.Hope you will give this a try and let me know how it turns out for you.

Preparation Time : 10 mins
Cooking Time : 15 mins
Serves: 4


Oil – 1 tblspn
Mustard Seeds / Kaduku – 1 tsp
Asafoetida / Hing / Kaya Podi a pinch
Curry leaves a sprig
Turmeric Powder – 1 tsp
Chilli Powder – 1 tblspn
Gooseberry – 10
Tamarind – 1 small gooseberry size
Jaggery – 2 to 3 tblspn
Salt to taste
water as needed


Wash and steam gooseberry till they are cooker. Separate the segments and take it in a bowl.

Take tamarind in a bowl, cover with water and let it soak for 10 mins. Squeeze and extract the juice. Set aside.

Gooseberry Cordial

Kindly provided by Marion (Plot 88) and adapted from a Daily Telegraph original.

500g gooseberries – using even a small number of red berries in with green results in an attractive pink cordial
150 ml water
200g sugar (I used about half this…adjust to personal taste)
Juice of a lemon or lime
Star anise (optional)

  1. Bring the berries and water to the boil and cook for 5 minutes.
  2. Line a sieve with muslin/clean J cloth, sit over a bowl
  3. Tip the fruit mix in and allow to drain overnight.
  4. Put the liquid with the sugar in a pan and bring to the boil.
  5. Remove from heat, skim off any white froth and add the lime/ lemon juice.
  6. Add star anise if using and remove after 5 minutes.
  7. Pour into a container, cover and cool, then refrigerate.

Dilute with sparkling/still water to taste and add ice cubes.

The recipe calls this Gooseberry Gimlet, for use in a gin cocktail, about half and half. I have yet to put this to the test!
I am trying freezing the cordial in ice cube trays as I don’t think it will store for long in the fridge.
All we need is some hot weather in which to need refreshing cold drinks!

Star gooseberry – nutrition, proven benefits and recipes

The scientific name of star gooseberry include Cicca disticha Linn., Cicca acida (Linn.) Merr., Averrhoa acidaLinn., Cicca acidissima Blanco, Phyllanthus distichus Muell.-Arg., Phyllanthus acidissimus Muell.-Arg., Phyllanthus acidus Skeels. The other names are Otaheite gooseberry, Malay gooseberry, Tahitian gooseberry, country gooseberry, star gooseberry,starberry, West India gooseberry, grosella (in Puerto Rico), jimbilin (in Jamaica),damsel (in Grenada), karamay (in the Northern Philippines), cermai(in Indonesia and Malaysia), and Goanbili (in Maldives).

It is also know as Chalmeri, Jimbling, Harpharori (in Marathi), Harfarauri (in Hindi and Urdu), Gihori (in Manipuri), Aranelli (in Tamil) and Rajamvali (in Konkani).

It is a small, smooth, deciduous tree growing to a height of 4 to 9 meters. Fruit is fleshy, acidic, edible, greenish white, rounded, 1 to 1.5 centimeters diameter, angled, with a hard, bony, 6- to 8-grooved, 3- or 4-celled stone, each cell with a single seed. It is distrubuted widely in many places from India to Malaya, Polynesia, Puerto Rico (where the fruit is called grosella), Ecuador, El Salvador, Mexico, Colombia, Venezuela, Surinam, Peru, Brazil and America.

The taste of raw star gooseberries can be pungent, overwhelmingly sour and astringent. The flesh is juicy, watery, crisp and densely compact, not unlike the texture of amla. Use caution when eating, as the seed is rock hard which is present in the middle of the fruit.

How to check ripeness of Star Gooseberry?

Unripe gooseberries appear whitish green and are hard to the touch. As they ripen on the vine, they turn pale gold. The fruits do not ripen further once plucked from the tree, and are therefore harvested once they begin to drop.

Star gooseberry nutritional value

A 100 gm of star gooseberry has about 28 calorie. It has

Traditional medicinal properties and uses of star gooseberry

The fruit is acid and astringent, root is purgative and seed is cathartic. Leaves are diaphoretic, mucilaginous and demulcent.

It is widely used traditionally in the treatment of several pain, inflammatory and oxidative stress related disorders such as rheumatism, bronchitis, asthma, respiratory disorder, hepatic disease, diabetes and gonorrhoea. The plant is also important to improve eyesight, memory and to cure cough, psoriasis, skin disorders, sudorific. Fruits of the plant used as astringent, root and seed are useful as cathartic, leaf and root use as antidote to viper venom. The leaf of the plant found effective in hypertension. Leaf, bark and roots are used to treat fever traditionally. The latex of the plant credited with purgative and emetic activity.

Decoction of leaves is used externally for urticaria, the fruit given at the same time to eat.

Decoction of the bark used for bronchial catarrh.

Some believe the roots to be poisonous, but the Malays boil it for steam inhalation in use for coughs.

In Java , root infusion used for asthma.

In Borneo, used with pepper
&ndash Poultice of leaves for lumbago and sciatica.
&ndash Root used for psoriasis.
&ndash Used in chronic liver diseases.
&ndash Decoction of leaves is diaphoretic.
&ndash Leaves used for gonorrhea.

In Burma , fruits are eaten to promote appetite sap swallowed to induce vomiting and relieve bowel costiveness.

In Indonesia , leaves are used as counterirritant in sciatica and lumbago.

In Malaysia , vapors from boiling of roots inhaled for coughs and headache.

In Bangladesh used for skin diseases &ndash eczema, abscesses, acne, etc.
In India , fruits are taken as liver tonic. Leaves, with pepper, are poulticed for sciatica, lumbago or rheumatism. Leaves taken as demulcent for gonorrhea.
In Maharashtra, India , decoction of seeds used twice daily for asthma and bronchitis.

In Malaya , root infusion, in small doses, taken for asthma. The root is used for foot psoriasis.

Scientifically proven health benefits of star gooseberry

A study has shown that gooseberry plant extracts may provide treatment against cystic fibrosis of the lungs.

A study indicate that goose berry has antibacterial activity that has shown effective against many infections.

Another study has shown that it has strong antinematodal activity, that helps to fight against nematode infection.

According to a study , the leaves of star gooseberries are rich flavonoids and phenolic compounds, that has analgesic, anti-inflammatory and antioxidant activites. It is helpful in reducing pain, inflammation and oxidative stress.

A study has shown that it&rsquos leaves has diuretic potential, that helps to promote production of urine, elimination of excess water and salts from the body.

Another study has shown that the root bark of star gooseberry plant has antioxidant potential.

A study has shown that the leaf of star goose berry are rich in many phytochemicals that has anti-microbial effect.

A study has shown that the fruit of star goose berry helps to protect liver against injuries and oxidative stress damage, due to it&rsquos antioxidant and free radical-scavenging potentials.

A study has shown that the leaf extracts of star goose berry plant has anti-tumor and helps to kill cancer cells.

In a study, the extracts of star goose berry has shown antimicrobial and anti-tubercular properties.

Another study has found that the star gooseberry is effective in many respiratory conditions including pneumonia.

A study has shown that the boiled extracts of this herbal extract helps to enhance phagocytic cell function and inhibit platelet aggregation.

Toxicity report

Avoid using the juice of the root-bark as it can act as poison, which produce headache, sleepiness, and abdominal pain.

Star Gooseberry Recipe Ideas and Uses:

Unripe fruit is cooked and used as a sour flavoring.

Young leaves are cooked as greens.

Add these fruit into the curries and chutneys.

Add sliced fruit to prepare juice, beverages and sorbets.

Prepare star gooseberries jam, pickles, candies, sweet syrup or preserve.

Star gooseberry are also used to make sauces as it helps to thicken it.

To reduce is acidity, star gooseberries can be soaked overnight in salt water.

Read about other interesting fruits

Kiwi Lychee Malay apple Mango Mangosteen Miracle fruit Pomelo

Papaya Passion fruit Phalsa Pineapple Plum Pomegranate

Prickly pear Quince Rambutan Roselle Santol Sapota

Sea buckthorn Sour Orange Soursop Sweet Lime Star gooseberry

Star Apple Strawberry Surinam Cherry Sweet lime Tamarind Tomato

Tree tomato Wampi Watermelon Wood apple

Read about herbs and spices

Chamomile Clove Coffee senna Coriander Curry leaf Cumin

Eucalyptus Fennel Fenugreek Garlic Ginger Gotu Kola

Hibiscus Holy basil Jasmine Kava Kava Lavender Licorice

Long pepper Lotus Majoram Marigold Mugwort Mustard seeds

Neem Nutmeg Oregano Peppermint Red clover Rose Rosemary

Sage Sensitive plant St.John&rsquos wort Tarragon Thyme Triphala powder

Turmeric Vetiver grass Wheat grass Wild amarnath