Ingredient · Ingredients
Gooseberry
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A tart berry that, if not overripe, Ohio State treats as able to gel with sugar alone — and a Group II fruit in U.S. jam identity.
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Gooseberry is a tart, seedy berry under a thin skin, sometimes hairy. Ohio State places gooseberries in Group I: if not overripe, enough natural pectin and acid to gel with added sugar only 1. Their jam-without-pectin berry row includes gooseberries with blackberries and raspberries 1. See Pectin and Jam. Currant is the other small Ohio Group I berry; Blackberry is on that jam row.
Jam identity. 21 CFR 150.160 lists gooseberry in Group II 2. Kitchen pectin class and labeling ratio are different tables.
What to notice. Snap, sour, seeds. A dull, soft gooseberry is past the Group I promise. Do not invent a water-bath time. Jelly if you extract juice.
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- Also called
- gooseberries
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Cited in this article
- Jams, Jellies, and Other Fruit Spreads (HYG-5350) — Treva Williams. Ohio State University Extension. 2015 — Culinary definitions of jam, jelly, preserves, marmalade; pectin/acid/sugar roles; sheet, temperature, and plate tests for doneness. Cites USDA Complete Guide and NCHFP.
- 21 CFR § 150.160 — Fruit preserves and jams — U.S. Food and Drug Administration (text via Cornell LII) — U.S. standard of identity. Group I fruit-to-sugar 47:55; other cases 45:55; finished soluble solids not less than 65 percent. Kitchen usage and this labeling standard are not the same thing.
Updated 2026-08-26. gg:ingredient:gooseberry · CC BY 4.0
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Gourmet Gastronomer. "Gooseberry." Gourmet Gastronomer. Updated August 26, 2026. https://gourmetgastronomer.com/ingredients/gooseberry/.
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