Picked from June to August, gooseberries are used in a myriad of Swedish dishes, but because of their high yield in a short season and being naturally high in pectin, these berries are the perfect candidate for making jam.
Light on the sugar and heavy on the gooseberries, this jam has a light, slightly sour, slightly sweet green grape flavor. Refreshing and light, this will become a breakfast favorite. Add to yogurt, pancakes, waffles, scones and toast.
