Raw Peach-Gooseberry Jam Recipe


    Since the clusters on my gooseberry bushes have turned an amazing ruby-red, I've been searching for a recipe to make a jam or jelly without cooking. Since I have been eating high raw, the idea of cooking those lovely gooseberries for hours with a bucketful of white sugar made me shudder. So, finally, ladies and gentlemen, I present to you a recipe for a raw jam, absolutely no cooking involved ! I found this gem of a recipe in the amazing book Vollwert-Küche. The Ascorbic acid (Vit C) of the red gooseberries acts as a natural conservant. This jam has a light, mousse-y consistency; I love it with pancakes even more than on bread.

    The jam is medium-sweet, if you want something sweeter (or something only slightly sweet), I suggest you start with half of the honey recommended, and keep on adding till your taste buds are happy.

Time: 15 minutes
Cost: cheap
Healthy: yep !
Keeps for: up to 8 weeks in the fridge

You will need:

  • 300g Apricots
  • 300g red gooseberries
  • 500g creamy honey (that means opaque, not the transparent liquid variety) or another sweetener of your choice, such as Agave.
  • ½ teaspoon cinnamon
  • blender
  • Sterilized glass jars (put them into boiling water or into an oven at 110°C for 10 minutes. Remember to remove the gum rings !)


    • Wash the gooseberries and separate them from their stems.
    • Wash the apricots really well, preferably soak them for 15 minutes (they are on the Dirty Dozen !) Cut into halves and remove the kernels.
    • Put everything into the blender.
    • Blend at high speed for 10 minutes, or till everything is completely blended smooth.
    • Pour into sterilised jars, and store in the fridge !

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