I had came across gooseberries in a lot of Western dining. Gooseberries are often used to garnish dessert. I have never try to eat them before.
Ian encouraged us to try one if we have never eaten one before. They are really sweet and nice when they are ripened. The left over gooseberries seemed to disappear from the bowl as many cant stop munching it.
The gooseberries can be eaten with plain yogurt. As for the lavender syrup, you can add it to soda pop to have a lavender infused soda pop.
As usual, Ian did not provide the exact amount of ingredients for this recipe.
Ingredients
- gooseberries
- sugar
- water
- lavender
Source: Ian Lai
Instructions
Prepare canner:
Any large pot can be a canner. Just ensure that the pot is tall enough to hold water at least 2.5cm/1 inch deeper than your tallest jar. Place a cooling rack on the bottom of the pot, to raise the jars off the surface (helps to avoid excessive agitation). You can make a canning rack by tying a few old jar rings together with twist ties or twine. Otherwise, line the bottom of the canner with towels.
Prepare jars:
Wash with hot, soapy water, rinsing well. Inspect jars, and discard any with nicks. chips, or scratches, as these flaws can cause breakage. Set the jars into your canner, fill with water, and bring to simmering. Do not boil. Keep warm until ready to fill.
Prepare lids:
Wash with hot, soapy water, rinsing well. Heat the seals in hot, not boiling water, for 5 minutes. Rings do not need to be heated. When using, remove, remove lids from hot water using a non-metallic device, rubber gloves, or a magnetic stick. Avoid using any tools which may scratch or nick the sealing compound or the inside liner of the lid.
 Remove the papery husk from the gooseberries. |
 Remove the flowers from the lavender. |
 Prepare a simple syrup by melting 1 portion of sugar in 2 portions of water. Add the lavender flower into the simple syrup to infuse it’s floral fragrance. |
 Fill half of the prepared jars with the lavender infused syrup, making sure that each jar gets some of the lavender flowers. |
 Add the goosseberries leaving 1/2 inch headspace. |
 Remove air bubbles with a none metallic spatula and adjust headspace, if neccessary. Wipe rim. Center lid on jar. Screw band down until resistance is met, then increase to finger-tip tight.Place jars in canner, ensuring they are completely covered with water. Bring to boil and process for the time required depending on the size of the jars. Remove canner lid. Wait 5 minutes, then remove jars, cool and store. |
What an interesting recipe. Unlike you, I have never come across a gooseberry before. Not while growing up in a gardening family, in a restaurant or at a store — so I couldn’t even have told you what they looked like.
I am curious to try them now. Preserving fruits with a lavender syrup is an idea I will definitely try.
Suanne – check this out: lavender sugar for preserves:
http://www.chow.com/videos/show/chow-tips/59076/how-to-add-herbs-to-fruit-jam
Hi fmed, thanks for the good tips.
Looks amazing!
Where can you purchase gooseberrys?
Hi
Where can you buy gooseberries in Vancouver?
Thanks!
Hi ini, I have no idea where one can buy gooseberries. However, if it’s during harvest time, the Terra Nova Community Garden might have some for sale.
The whole food at 510 West 8th Avenue, Vancouver, Cambie street has gooseberries. They sell it throughout the year!
I will definitely try the recipe, it looks amazing. In Ontario, the western ‘gooseberry’ is called a ground cherry (and is related to the tomatillo). The Ontario ‘gooseberry’ grows in a bush which looks similar to a current bush.