We have a gooseberry bush and our berries are at the greenish white stage now. We don't pick them till they begin to turn a pink/purple color.
We're putting a net over the bush this week, as the birds are already eating the berries. Something is also eating the leaves, but I'm not sure what that is.
It is usually early to mid-July before we pick.
I really don't have any recipes for them as the birds usually get more berries than we get.

Jan

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5 lb. gooseberries

3 lb. brown sugar

1 pt. vinegar

2 Tbsp. cinnamon

1 Tbsp. ground cloves

Wash gooseberries and remove stems. Combine sugar and
vinegar. Tie spices in a bag and add to syrup. Bring liquid
to a boil and add berries. Cook for 20 to 30 minutes. Pack
into hot jars and seal.

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GOOSEBERRY MERINGUE PIE

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2 c. gooseberries

1/2 c. water

1 c. sugar

1/4 c. flour

1/8 tsp. salt

1 (9-inch) baked pie crust

2 egg whites, beaten

4 Tbsp. sugar

Cook gooseberries in water until tender. Mix flour,
sugar and salt; add to gooseberries; cook until thick. Cool.
Pour into shell; top with meringue of egg whites and sugar.
Bake at 350 degrees until meringue is brown, only a few minutes.

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GOOSEBERRY PIE

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2 c. stemmed gooseberries

1 1/4 c. sugar

3 Tbsp. cornstarch

1 c. milk

2 egg whites

4 Tbsp. sugar

Cook gooseberries until tender. Sweeten to taste, using
3/4 cup sugar (use very little water when cooking, berries make
own juice). Add remaining 1/2 cup sugar, cornstarch and milk.
Cook until thick. Beat egg yolks; combine with milk mixture.
Return to stove. Cook 1 more minute. Combine with cooked
gooseberries. Pour into baked pie shell.
For Meringue: Beat egg whites with 4 tablespoons sugar
until stiff peaks form. Top filling with meringue. Bake 8
minutes at 350 degrees.

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GOOSEBERRY SALAD

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1 c. Gooseberries

1 c. sugar

1 box lemon Jell-O

1 c. diced celery

1 c. chopped nuts

Cook Gooseberries and sugar together. Dissolve Jell-O
in 1 cup boiling water. Add liquid from cooked berries to make
the other cup of liquid. Put in refrigerator until it starts
to get firm, then add Gooseberries, celery and nuts.

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GOOSEBERRY JELLY

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3 lb. green gooseberries
sugar

Wash gooseberries. Remove stems and blossom ends.
Cover with water. Cook slowly until soft. Drain through jelly
bag. Combine sugar and juice in equal proportions. Boil
rapidly until jelly sheets from spoon.

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GOOSEBERRY PUDDING

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3/4 c. flour

1/3 c. milk

1 tsp. baking powder

1/3 c. sugar

1/4 tsp. salt

1/4 c. oleo

Mix well. Pour into baking dish. Pour over top of
this: 1 cup gooseberries, 1 cup sugar, 1/4 cup oleo and 1 cup
boiling water. Bake at 400 degrees for 30 to 40 minutes. Serve with
whipped cream.