Tart-sweet blueberries, as it turns out, are the perfect complement to gooseberries. And because gooseberries are naturally high in pectin, you can leave your box of the stuff in the cupboard. It thickens up beautifully on its own.
Yield: 21/2 cups
1pint2 cups red gooseberries
1pint2 cups blueberries
Pick through and rinse gooseberries and blueberries, removing stems and leaves and discarding any bad berries.
Add the lemon juice and water to a medium saucepan.
Over medium heat, slowly add the sugar to the lemon and water, whisking as you go, until the sugar-water mixture is smooth. If necessary, you can add a bit more water.
Heat on medium until the sugar dissolves and the mixture is clear. Just don't keep heating it, because you'll end up with caramel - in this case, not good! And yes, I've done it.
Add the gooseberries, and cook (keeping the heat at medium) for about 3 minutes.
Stir in the blueberries (and the nutmeg, if using).
Bring the mixture to a boil, and allow to boil for about 5 - 10 minutes until thickened.Tip: How do you tell it's the right consistency? Do the spoon text. Dip a cold metal spoon into the mixture, and pull it out sideways. If the mixture drips off in one stream, it's not ready. When the mixture drips off in two drips, it's close. Then the two drips begin to form a sheet, it's ready! Keep in mind it'll keep thickening up after it cools.
Allow to cool a bit, then pour into jars. Store in an airtight container in the refrigerator.