Well we have tons of past threads here with jam recipes offered in them - likely over 100 recipes available. I linked some of them below. One of them is all gooseberry recipes.

Linda Lou's Apple Pie Jam is one that consistently gets rave reviews and the Chocolate Raspberry one is one of our personal favorites.

Dave

Here is a link that might be useful: Jam recipe discussions

I have a friend who made lemon balm jelly and rose petal jam. After having my first sips of lavender soda this winter, I bet a lavender jelly would be interesting as well. Once I figure this out, I can't wait to try some interesting flavors.

Of course, I'm a sucker for hot and spicy jams. I made strawberry jams a few years ago and added peppers and various spices in different ratios and loved them.

Lavender Jelly IS good! I think the recipe is posted here somewhere, try the search.

The Black Forest Preserves are good.
Habanero Gold (not your traditional "breakfast" jelly)
Vanilla Fig Preserves are to die for!!

And I second the Choc/Rasp and Apple Pie!!

Deanna

I made lavender jelly this year, and it seems to be a "love it or hate it" kind of thing. I really like it, but my DH and my best friend both think it tastes like perfume, lol!

Here's the recipe I used - the notes and review came with the recipe; they are not mine,but I tend to agree with them.

Lavender Jelly

3 1/2 cups water
1/2 cup dried lavender flowers*
Juice of 1 lemon (approximately 1/4 cup)
1 (1 3/4-ounces) box powdered pectin or 1 pouch (3-ounces) liquid pectin
4 cups sugar

In a large saucepan over high heat bring water just to a boil. Remove from heat, stir in dried lavender flowers, and let steep for 20 minutes. After 20 minutes, strain mixture into a deep kettle or pot, discarding the lavender flowers. Stir in lemon juice and pectin; continue stirring until the pectin is dissolved.

Over high heat, bring the mixture to a boil; add sugar. When the jelly solution returns to a hard rolling boil, let it boil for 2 to 4 minutes (see below), stirring occasionally.

Boil Times:
2 minutes - soft gel
4 minutes - medium gel

Testing for "jell" thickness - I keep a metal tablespoon sitting in a glass of ice water, then take a half spoonful of the mix and let it cool to room temperature on the spoon. If it thickens up to the consistency I like, then I know the jelly is ready. If not, I mix in a little more pectin (about 1 teaspoon to 1/2 of another package) and bring it to a boil again for 1 minute

After boiling, transfer the jelly into hot sterilized jars. Fill them to within 1/4 inch of the top, wipe any spilled jam off the top, seat the lid and tighten the ring around them. BWB 10 minutes.

Makes five 1/2 pints.

A recipe review:

I made this last night at the request of a friend who purchased lavender just for this recipe. She gave me 1/3c of lavender flowers and after reading some of the reviews with regard to lemon juice, I decided to use all of the lemon juice listed and use 1/3c of the lavender. The flavor is excellent and amazing and it set up perfectly. I've never had anything like this before. I felt very sophisticated and elegant this morning eating this jelly on my English muffin. I think this jelly would be wonderful on lemon grilled chicken, lemon scones, or even raspberry sorbert. I used 4 drops of purple food coloring and the color is like a blush wine color--very pretty. I am so glad to have tried this recipe! Thanks so much for sharing; I am planning on growing my own lavender this summer just for this recipe!
--------------------------------------------

Here's a basic flower/Herb Jelly recipe:

Basic flower jelly recipe (can also be used for other herbs)
From: bhaile.leo.vsla.edu (Bess Haile):

2 cups flower infusion: steep 2+ cups moderately packed flowers in 2 cups boiling water at least 30 minutes
1/4 cup lemon juice (E. Toley says not to use bottled, but I do)
4 cups sugar
3 oz of liquid pectin (this will be 1/2 box of liquid Certo)

Bring first 3 ingredients to a boil you can't stir down. Add pectin and boil 2 minutes. Ladle into hot sterile jars. Seal in preferred manner.

Note (Bess Haile): I prefer the liquid certo to the powdered. It seems to jell better with flowers. Also, I find the extra minute of boiling helps to create a stiffer jelly, though 1 minute will create a clear jam-like texture. I always use the 4 oz canning jars because I can give away some of the jellies without running out of all my stock. Not everyone likes jelly from flowers. My own family HATES rose jelly which is one of my favorites. Also, note, rose petals have a bitter white bit where the petals join the flower. Cut these off. I do this by holding the flower, step up, and cutting around the flower, leaving all the bitter bits on the flower. I've used Rose, Honeysuckle, Lavender, and many herbs too. Rosemary makes a good jelly for a glaze on roast pork (and probably lamb). Lemon verbena and spearmint are great too!
----------------------------------------

Me again - I've made Rosemary Jelly with this recipe and yes, it is good on roast pork. :-)

Have fun!