Lucky you.. Gooseberries are banned in MA!! I would think grapes, blueberries, raspberries or even blackberries would be a good combo.

Oh! How I envy you. I just LOVE goosberries! With jams, it's easy to double or halve quantities.

I reckon gooseberries would be good with most berries.

Gooseberry and Passionfruit Jam
600g cape gooseberries
2 cups sugar
pulp of 4 passionfruit
1/2 cup water

Cook the cape gooseberries, passionfruit and water for 30 minutes, or until tender. Drain and discard skins and most of the pips. Return liquid to the pan, add sugar and boil rapidly until setting point is reached. Bottle and seal.

Gooseberry Jam (1)
500g gooseberries, stemmed
375g sugar

Heat very slowly in a covered container until juice begins to form. Uncover and boil until juice sheets from spoon.

Gooseberry Curd
2 cups gooseberries
2 tablespoons water
1/2 cup sugar
2 tablespoons unsalted butter
2 eggs
1 egg yolk

Rinse the gooseberries and put them in a non-corroding saucepan with the water. Cover and cook over low to medium heat, stirring occasionally, for about 20 minutes, or until the gooseberries are very mushy. Puree them through a food mill or a strainer. You should have about 1 1/4 cups of puree. Stir the sugar and butter into the warm puree and heat, stirring constantly. Whisk the eggs and the egg yolk just until mixed, then whisk in a little of the hot gooseberry mixture to heat the eggs. Return to the pan and cook over low heat, stirring constantly, until the mixture is well thickened. Pour into a container, cover, and chill. Serve on toast or muffins, as a tartlet or as a cake filling. Store for up to 2 weeks in the refrigerator.

Gooseberry Curd
2 cups gooseberries
2 tablespoons water
1/2 cup sugar
2 tablespoons unsalted butter
2 eggs
1 egg yolk

Rinse the gooseberries and put them in a non-corroding saucepan with the water. Cover and cook over low to medium heat, stirring occasionally, for about 20 minutes, or until the gooseberries are very mushy. Puree them through a food mill or a strainer. You should have about 1 1/4 cups of puree. Stir the sugar and butter into the warm puree and heat, stirring constantly. Whisk the eggs and the egg yolk just until mixed, then whisk in a little of the hot gooseberry mixture to heat the eggs. Return to the pan and cook over low heat, stirring constantly, until the mixture is well thickened. Pour into a container, cover, and chill. Serve on toast or muffins, as a tartlet or as a cake filling. Store for up to 2 weeks in the refrigerator.

Gooseberry Marmalade
3 cups prepared gooseberries
2 cups cooked pears, drained and diced
3/4 cup water
1/2 cup drained crushed pineapple
1/4 cup lemon juice
7 cups sugar
90ml liquid pectin

Bring to a full rolling boil for 1 minute, then simmer for 10 minutes. Process for 10 minutes in a hot water bath.

Gooseberry Chutney
1.5kg gooseberries
250g onions, chopped
500g sugar
300ml water
15g salt
1 tablespoon ground ginger
1/2 teaspoon cayenne pepper
600ml vinegar

Top and tail the gooseberries, chop roughly. Cook the gooseberries and onions together in the water until onions are well softened. Add remaining ingredients and simmer until the mixture becomes thick, stirring occasionally. Bottle while hot and cover immediately.

http://www.miettas.com.au/Recipes/Jams_Preserves/English/Cherry_And_Gooseberry_Jam.html

http://fooddownunder.com/cgi-bin/recipe.cgi?r=116343

http://fooddownunder.com/cgi-bin/recipe.cgi?r=213241

If you only have small quantites of gooseberries they make a good sauce for oily fish, especially mackerel. They also make a great crumble. NB Daisy's first recipe is for Cape Gooseberries ie Physalis, but I expect it would work with ordinary gooseberries.

A friendly old gentleman at our church gave us a gooseberry bush one year. The thing is loaded this year so I'm thinking of making jam too. Here's a couple recipes I got online. I'll probably combine the recipes as I've heard lemon juice brings out the flavor and helps color. After you wash the berries, gently rub with a dry cloth to get the fuzz off. I've also read to mash some berries at the bottom of the pot to release some liquid before adding the rest of the berries. As the liquid becomes more evident, add the sugar to keep from burning. Since our gooseberries are the green variety, I may add some raspberries or strawberries for color. Gotta get my jars ready! Happy jam making!

GOOSEBERRY JAM
Serving Size : 6
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 lb Gooseberries
3/4 lb Sugar
Stem gooseberries and wash carefully. Drain. Add
sugar. Heat very slowly in a covered container until
juice begins to form. Uncover and boil until juice
sheets from spoon.

GOOSEBERRY JAM
2 qts. gooseberries
4 cups sugar
Juice of 1 lemon

Directions:
Remove both ends from the gooseberries. Wash. Grind with medium-coarse blade of food chopper. Combine all ingredients in a wide kettle/saucepan. Cook until mixture clings to a wooden spoon, showing it has begun to thicken. Stir constantly while cooking. Ladle into hot sterilized jars; seal. Makes 4-half pints.

I notice that neither of Cologal's recipes has water in it. I generally add water to cover when cooking up the gooseberries, otherwise the result would be very thick and lower yield than necessary. I don't use a recipe, just cook up the fruit with water to cover and use a pound of sugar to a pound of fruit.

By the way, when using gooseberries the addition of a couple of heads of elder flowers gives a lovely muscat grapey flavour.

Whoo-hoo! Something I can actually contribute to! I just finished a marathon canning session yesterday which included my maiden foray into gooseberries. The straight gooseberry jam was awesome. I used the quantities for blackberries/raspberries (low-sugar pectin, pink box.)When all the dust settled, I had two handfuls of gooseberries, a cup of blueberries and 1 qt. of cherry juice left. Put them all in together, used the quantities listed in the direction sheet for low-sugar pectin (in the pink box) for blueberries, and made as per pkg. directions. Had it on toast for breakfast this morning. No pain involved. Enjoy your berries. Cheers, Chris

You lucky folks. Being born in Canada, gooseberries were as common as apples in season. Having lived in So. Calif. so long, I have not even seen a gooseberry in 30 years. Jim in So. Calif.