Answer:
gooseberries, sugar and pectin
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CERTO Gooseberry Jam
4 cups prepared fruit (about 2 qt. fully ripe gooseberries)
6 cups sugar, measured into separate bowl (See tip below.)
1/2 tsp. butter or margarine (optional)
1 pouch CERTO Fruit Pectin
BRING boiling-water canner, half-full with dampen, to simmer. Wash jars and screw band in hot, soapy sea; rinse with thaw water. Pour boiling dampen over flat lids within saucepan off the warmness. Let stand in hot wet until ready to use. Drain powerfully before padding.
REMOVE blossom and stem ends from gooseberries. Finely chop or grind berries. Measure exactly 4 cups prepared fruit into 6- or 8-quart saucepot.
STIR sugar into prepared fruit in saucepot. Add butter to cut back foaming, if desired. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high warmth, stirring constantly.
STIR in pectin against the clock. Return to a full rolling boil and boil exactly 1 minute, stirring constantly. Remove from heat. Skim past its sell-by date any foam with metal spoon.
LADLE briskly into prepared jars, innards to within 1/8 inch of tops. Wipe jar rims and threads. Cover near two-piece lids. Screw band tightly. Place jars on elevated rack contained by canner. Lower rack into canner. Water must cover jars by 1 to 2 inches; affix boiling water if needed. Cover; bring marine to gentle boil. Process 10 minutes. Remove jar and place upright on a towel to cool completely. After jar cool, check seals by pressing middle of lid next to finger. (If lid springs back, lid is not hermetic and refrigeration is necessary.)
http://www.kraftfoods.com/recipes/jamsje...
They are made from the fruit gooseberry. Very big in the U.K.
goosberrys are kinda like blackberrys right
gooseberry. duh
Gooseberries. They are green and adjectives and the jam usually ends up a greenish color. I reflect on I may have see it a deep purple as powerfully? I may be wrong about this. Either process it is good.
Gooseberriesand sugar.
It is made next to gooseberries (it's a tart berry), and sugar.
My grandmother used to append a little lemon liquid .
Other fruit can be added, like strawberries, or raspberries.
heres how you make it
It is made from a gooseberry
Gooseberry
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?Gooseberry
cultivated Eurasian gooseberry
Scientific classification
Kingdom: Plantae
Division: Magnoliophyta
Class: Magnoliopsida
Order: Saxifragales
Family: Grossulariaceae
Genus: Ribes
Species: R. uva-crispa
Binomial moniker
Ribes uva-crispa
L.
The Gooseberry Ribes uva-crispa (syn. R. grossularia) is a species of Ribes, native to Europe, northwestern Africa and southwestern Asia. It is one of several similar species within the subgenus Grossularia; for the other related species (e.g. North American Gooseberry Ribes hirtellum), see the genus page Ribes.
Although usually placed as a subgenus within Ribes, a few taxonomists treat Grossularia as a separate genus, but since hybrids between gooseberry and blackcurrant (e.g. the Jostaberry) can be cultivated, this seem inappropriate. The subgenus Grossularia differs somewhat from currants, chiefly contained by their spiny stems, and in that their flowers grow one to three together on short stems, not surrounded by racemes.
Gooseberry (variety Jewettà ) - watercolour 1894The gooseberry is a straggling bush growing to 1-3 m tall, the branches self thickly set next to sharp spines, standing out singly or in diverging tufts of two or three from the basis of the short spurs or lateral leaf shoots, on which the bell-shaped flowers are produced, singly or surrounded by pairs, from the groups of rounded, deeply-crenated 3 or 5 lobed leaves. The fruit is smaller than in the garden kind, but is often of apt flavour; it is generally woolly, but in one assortment smooth, constituting the R. uva-crispa of writers; the colour is usually green, but plants are occasionally met with have deep purple berries.
The gooseberry is indigenous within Europe and western Asia, growing naturally surrounded by alpine thickets and rocky woods surrounded by the lower country, from France eastward, perhaps as far as the Himalaya. In Britain it is commonly found in copses and hedgerows and in the region of old ruins, but have been so long a plant of cultivation that it is difficult to wish upon its claim to a place in the original flora of the island. Common as it is now on some of the lower slopes of the Alps of Piedmont and Savoy, it is hesitant whether the Romans were acquainted next to the gooseberry, though it may possibly be alluded to in a inaccurate passage of Pliny the Elder's Natural History; the hot summers of Italy, contained by ancient times as at present, would be unfavourable to its cultivation. Abundant contained by Germany and France, it does not appear to have be much grown there surrounded by the Middle Ages, though the wild fruit be held in some esteem medicinally for the cooling properties of its sour juice within fevers; while the antiquated English name, Fea-berry, still surviving within some provincial dialects, indicates that it be similarly valued in Britain, where on earth it was planted contained by gardens at a comparatively early spell.
William Turner describes the gooseberry in his Herball, written in the order of the middle of the 16th century, and a few years later it is mentioned within one of Thomas Tusser's quaint rhymes as an routine object of garden culture. Improved variety were probably first raise by the skilful gardeners of Holland, whose name for the fruit, Kruisbezie, may enjoy been well corrupted into the present English vernacular word. Towards the conclusion of the 18th century the gooseberry became a first choice object of cottage-horticulture, especially surrounded by Lancashire, where the working cotton-spinners own raised numerous variety from seed, their pains having be chiefly directed to increasing the size of the fruit. Of the many hundred sorts enumerated surrounded by recent horticultural works, few perhaps equal surrounded by flavour some of the older denizens of the fruit-garden, such as the mature rough red and hairy amber. The climate of the British Islands seem peculiarly adapted to bring the gooseberry to perfection, and it may be grown successfully even in the most northern parts of Scotland where on earth it is commonly known as a "grozet"; indeed, the flavour of the fruit is said to revolutionize with increasing latitude. In Norway even, the bush flourishes contained by gardens on the west coast nearly up to the Arctic circle, and it is found wild as far north as 63°. The dry summers of the French and German plains are smaller quantity suited to it, though it is grown in some high districts with tolerable nouns. The gooseberry in the south of England will grow in good health in cool situations, and may be sometimes see in gardens in the neighbourhood London flourishing under the uncertainty of apple trees; but in the north it desires full exposure to the sun to bring the fruit to perfection. It will succeed in almost any soil, but prefers a rich loam or black alluvium, and, though essentially a plant of rather dry places, will do powerfully in moist manor, if drained.
red gooseberriesThe varieties are most well propagated by cuttings planted in the autumn, which root hastily, and in a few years form righteous fruit-bearing bushes. Much difference of opinion prevails in connection with the mode of pruning this valuable shrub; it is probable that surrounded by different situations it may require varying treatment. The fruit being borne on the lateral spurs, and on the shoots of the final year, it is the usual practice to shorten the side branches in the winter, back the buds begin to expand; some drain the longer leading shoots at one and the same time, while others prefer to nip off the ends of these within the summer while they are still succulent.
When large fruit is desired, plenty of stimulant should be supplied to the roots, and the greater portion of the berries picked off while still small. If standards are desired, the gooseberry may be next to advantage graft or budded on stocks of some other species of Ribes, R. aureum, the ornamental golden currant of the flower garden, answering very well for the purpose. The giant gooseberries of the Lancashire fanciers are obtained by the hard-working culture of varieties specially raise with this purpose, the growth being driven by abundant manuring, and the removal of adjectives but a very few berries from respectively plant. Single gooseberries of nearly 2 oz. in immensity have be occasionally exhibited; but the produce of such fanciful horticulture is commonly insipid.
Contents [hide]
1 Pests
2 Etymology
3 Other fruits called gooseberries
4 References
[edit]
Pests
The bushes at times suffer much from the ravages of the caterpillars of the gooseberry or magpie moth, Abraxas grossulariala, which habitually strip the branches of leaves in the rash summer, if not destroyed beforehand the mischief is accomplished. The most successful way of getting rid of this pretty but destructive insect is to look over respectively bush carefully, and pick stale the larvae by mitt; when larger they may be shaken off by striking the branches, but by that time the wound is generally done; the eggs are laid on the leaves of the previous season. Equally annoying surrounded by some years is the smaller larva of the V-moth, Semiothisa wauaria, which often appears contained by great numbers, and is not so readily removed. The gooseberry is sometimes attacked by the grub of the Gooseberry sawfly (Nematus ribesii) of which several broods appear in the course of the spring and summer, and are intensely destructive. The grubs bury themselves in the ground to surpass into the pupal state; the first brood of flies, hatched only just as the bushes are coming into leaf within the spring, lay their eggs on the lower side of the leaves, where the small greenish larva soon after emerge. For the destruction of the first broods it has be recommended to syringe the bushes with tar-water; possibly a very frail solution of carbolic acid might prove more forceful. The powdered root of white hellebore is said to destroy both this grub and the caterpillars of the gooseberry moth and V-moth; infusion of foxglove, and tobacco-water, are in the same way tried by some growers. If the fallen leaves are thinly removed from the ground in the autumn and adjectives, and the surface of the soil turned over with the fork or spade, most eggs and chrysalids will be destroyed. Spraying the plants near potassium sulphide has be found useful within fending off a choice of further parasites and fungi (such as the American gooseberry mildew) which may attack gooseberries specifically.
Like other Ribes, the gooseberry serves as an alternate host for white pine blister rust, which can motivation serious damage to white pines. For this pretext, there are law against gooseberry cultivation in some places.
[edit]
Etymology
The first element of the word has be usually treated as an etymological corruption either of the Dutch word Kruisbezie or the allied German Krausbeere, or of the ahead of time forms of the French groseille. Alternatively the word has be connected to the Middle High German krus (curl, crisped), in Latin as grossularia. However, the New English Dictionary take the obvious derivation from goose and berry as probable; the grounds on which plants and fruits hold received names associating them near animals are so often inexplicable, that the inappropriateness contained by the meaning does not necessarily grant good grounds for believing that the word is an etymological corruption.
[edit]
Other fruits call gooseberries
As well as the other species within the subgenus Grossularia, two other unrelated plants are sometimes termed 'gooseberry'.
The fruit call the "Cape gooseberry" is produced by the species Physalis peruviana in the relatives Solanaceae, native to the Andes.
The fruit call the "Chinese gooseberry", now more commonly certain as Kiwifruit, is produced by the species Actinidia deliciosa, in the kith and kin Actinidiaceae. As its name imply, it was originally cultivated surrounded by China, but was taken to New Zealand, where on earth cultivars were elected, and the fruit renamed Kiwifruit. These are now grown contained by many areas, and market worldwide under that identify - though the older nickname is sometimes still seen within Australia.
The "Indian gooseberry" is produced by the species Phyllanthus emblica.
Gooseberries and lots of sugar
gooseberrys,sugar,pectin
goosberrys ....
there really sweet almost look close to grapes. i have gooseberry bush's. oh yeah at hand alot smaller than grapes. sugar petchin and gooseberries. cook about 3 or 4 hours on simmer
gooseberries,silly.
Gooseberrys
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