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With gooseberries hanging off the bushes my June fruit crop is gooseberries, plums, rhubarb, strawberries and black currants. Makes for a busy month to say the least. As my service berry/june berry trees and mulberry trees mature that will add 2 more fruit crops to June.
But I still have frozen gooseberries from last year’s harvest. So to make room for the new fruit in the freezer I decided to can some gooseberry pie filling. This will also make it shelf stable for years to come. I use it for pies and cobblers or add it to cake mix for a dump cake or even to the top of cheesecake. It is also great over vanilla ice cream.
Gooseberry Pie Filling
1 3/4 cups clear jel
7 cups sugar
3 tsp cinnamon
1/2 tsp nutmeg
7 cups water
1/2 cup lemon juice
7 cups cleaned gooseberries.
1. Combine clear jel, water and sugar in a heavy bottomed pot and cook until clear and thick.
2. Add lemon juice and stir and allow to cook for a minute or two.
3. Add cinnamon, nutmeg and gooseberries to pot and stir well and allow to heat up.
4. Hot pack into hot jars and water bath for 35 minutes.
Blessings from The Holler
The Canned Quilter
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2022-06-20 08:11:00
Karl Hoffman is a distinguished agriculturalist with over four decades of experience in sustainable farming practices. He holds a Ph.D. in Agronomy from Cornell University and has made significant contributions as a professor at Iowa State University. Hoffman’s groundbreaking research on integrated pest management and soil health has revolutionized modern agriculture. As a respected farm journalist, his column “Field Notes with Karl Hoffman” and his blog “The Modern Farmer” provide insightful, practical advice to a global audience. Hoffman’s work with the USDA and the United Nations FAO has enhanced food security worldwide. His awards include the USDA’s Distinguished Service Award and the World Food Prize, reflecting his profound impact on agriculture and sustainability.
