How To Grow Gooseberries in Zone 6

Have you ever tasted gooseberries? Not many modern Americans have but maybe you should. Gooseberries are an extremely hardy and productive small fruit. Underused is the term I've heard when used to describe them.

Gooseberries are a fantastic addition to any garden, offering deliciously tart fruit that's perfect for pies, jams, and fresh eating. If you’re gardening in Zone 6, you’re in luck—gooseberries thrive in this climate! Here’s everything you need to know about successfully growing gooseberries in your garden.

Why Grow Gooseberries?

Gooseberries are not only versatile in the kitchen, but they are also relatively easy to grow, making them an excellent choice for both novice and experienced gardeners. These hardy shrubs are resistant to cold, making them well-suited to the cooler temperatures of Zone 6. Additionally, gooseberries are a low-maintenance fruit crop that can produce a bountiful harvest with minimal effort.

The low-growing bush produces berries with a sweet-tart flavor. Some are good for fresh eating and some are better for jams and pies.

Gooseberries come in green and red varieties. 

Selecting the Right Variety

Gooseberries are very adaptable and grow well in zone 6. When choosing gooseberry varieties consider the following options, known for their cold hardiness and reliable fruiting:

• ‘Pixwell’: A popular variety known for its thornless stems and medium-sized, tart berries that are excellent for pies and preserves.

• ‘Invicta’: Known for its high yields and large, sweet-tart berries, this variety is also resistant to mildew. Invicta is a great green variety that does well in Zone 6 and is listed for Zones 3-8. It is mildew resistant and has large sweet tart fruit that can be eaten fresh. They are pretty thorny so you may need gloves to handle them.

• ‘Hinnomaki Red’: A sweet-tart variety with beautiful red berries, perfect for fresh eating or making jams. I've grown the Hinnomaki Red variety which is quite hardy and a more tart variety. Great for preserves. They also have fewer thorns which is nice.

• You may hear of the Cape Gooseberry. This is not a gooseberry at all but is in the nightshade family and related to Tomitillos.

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BANS!

Gooseberries are closely related to currents which are smaller, grow in clusters, and have a more tart flavor.

There are a few states that ban growing gooseberries and currants. This is because of its host role in a fungal disease called white pine blister rust. In 1911 growing them was banned in the US due to pressure from the lumber industry but that was lifted in 1966. There are still a couple of state restrictions namely in New England so check with your extension agent.

Planting

They are native to both North America and Europe. Early American cookbooks are full of gooseberry recipes.

Gooseberry plants live for about 15 years. Plan for at least one plant per family member. You can typically get 4-5 quarts per plant once it's established.

Gooseberries like well-draining soil so if you have heavy clay dig in plenty of compost, peat, and some green sand.

Full sun will get you more berries but the plants will actually do well with afternoon shade. So they may be a good choice if you have a part shade area that doesn't perform well. Plant them 3-6 feet apart in rows that are 6-8 feet apart.

They are self- fertile so you can get away with having just one.

If you buy bareroot plants prune tops back to 10 inches to allow for good root development. Plant gooseberries a tad deep so that a few lower leaves are below soil level.

Gooseberries have shallow roots so they need regular water and a nice layer of mulch to keep weeds down and moisture in.

I didn't fertilize mine but gave them a fresh layer of compost every year.

Because of their shallow root system, gooseberries are a good candidate for raising in a raised bed or container. For containers plan on a 10-gallon pot or grow bag.

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Pests and Diseases

Gooseberries are extremely hardy. They may occasionally get powdery mildew, especially in hot humid summers. Use Monteray spray and make sure to have good spacing.

Powdery Mildew: This fungal disease appears as a white, powdery coating on the leaves and stems. Prevent it by planting resistant varieties and ensuring good air circulation through proper pruning.

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Gooseberry Sawfly: This pest can strip the leaves from your gooseberry bushes. Handpick the larvae or use an organic insecticidal soap to control infestations.

Songbirds and deer both like gooseberries too so you may need some netting.

Winter Care

Gooseberries are hardy plants, but in Zone 6, they may benefit from some winter protection, especially in their first year:

• Mulching: Apply a thicker layer of mulch around the base of the plant in late fall to protect the roots from freezing temperatures.

• Pruning: Late winter is the perfect time to prune your gooseberries before new growth begins.

Pruning

Pruning is a good way to cut back interior growth. Think about allowing sun and air to get to the middle of the plant. Gooseberries produce well on one year wood and some on two year wood so trim out older branches.

Prune out and dead wood. Remove any weak or crossing branches to promote healthy growth in the spring.

You can expect to start harvesting in year 3. Depending on variety they ripen late June -through July. One way to test if the berries are ripe is to squeeze gently between your fingers, they will be soft when they are ready.

Gooseberries seldom grow over 4 feet so are easy to harvest. They freeze well or can be stored in the fridge for a few weeks.

Ways To Prepare Gooseberries

My favorite of course is to make a gooseberry jam. See recipe below.

1. Gooseberry Jam

• Cook gooseberries with sugar and a splash of lemon juice to make a tangy and sweet jam. Perfect for spreading on toast or using as a filling in pastries.

2. Gooseberry Pie

• Use gooseberries as the star ingredient in a classic fruit pie. Their tartness pairs well with a sweet, flaky crust.

3. Gooseberry Crumble

• Make a comforting crumble by layering gooseberries with sugar and topping with a buttery oat crumble. Bake until golden and bubbly.

4. Gooseberry Fool

• Combine stewed gooseberries with whipped cream and a touch of sugar for a traditional British dessert called "Gooseberry Fool."

5. Gooseberry Sauce

• Cook gooseberries down into a sauce with sugar and a bit of water. This can be served with roasted meats, particularly pork or duck, for a tart contrast.

6. Gooseberry Chutney

• Create a tangy chutney by simmering gooseberries with onions, vinegar, and spices. Serve with cheese, cold meats, or curries.

7. Gooseberry Sorbet

• Blend cooked and sweetened gooseberries into a smooth puree, then freeze it to create a refreshing sorbet.

8. Gooseberry Compote

• Stew gooseberries with a little sugar and water to create a compote, which can be spooned over yogurt, pancakes, or ice cream.

9. Gooseberry Wine

• Ferment gooseberries with sugar and water to produce a unique and flavorful homemade wine.

10. Gooseberry Muffins or Cakes

• Incorporate gooseberries into muffin or cake batter for a fruity, tangy twist. They add a burst of flavor and moisture to baked goods.

11. Gooseberry Salad

• Toss fresh or slightly cooked gooseberries into a green salad. Their tartness pairs well with sweet fruits, nuts, and a tangy vinaigrette.

12. Pickled Gooseberries

• Pickle gooseberries with vinegar, sugar, and spices to create a zesty condiment that pairs well with meats and cheeses.

13. Gooseberry Jelly

• Cook gooseberries with sugar and strain the juice to create a clear, flavorful jelly.

14. Gooseberry Ice Cream

• Fold gooseberry compote or puree into homemade ice cream for a tangy, creamy treat.

15. Gooseberry Relish

• Make a relish by cooking gooseberries with onions, spices, and sugar. This pairs well with grilled meats or as a sandwich topping.

16. Gooseberry Tarts

• Fill small pastry shells with gooseberries, either fresh or cooked, and bake until the crust is golden.

17. Gooseberry Smoothies

• Blend fresh or frozen gooseberries with yogurt, honey, and other fruits for a refreshing and nutritious smoothie.

These versatile berries can be used in both sweet and savory dishes, making them a valuable addition to any kitchen!

Berry Jams From Clemson University

Preparation: Wash the containers in hot, soapy water and rinse. Sterilize the jars by boiling them 10 minutes. Keep the jars in hot water until they are used to prevent them from breaking when filling.

Wash and rinse all canning lids and bands. Treat the lids as directed by the manufacturers. Lids can be used only once.

Processing: Process jelly and jam in a boiling water bath to prevent mold growth. Ladle the mixture into a hot, sterilized canning jar, leaving ¼-inch headspace. Wipe the jar rim, and close with a treated canning lid and screw band. Place on a rack in a canner filled with boiling water. The water should cover the jars by at least 1 inch. Cover the canner. Bring the water back to a boil and boil gently for 5 minutes.

Storage: Allow the jars to sit undisturbed for 12 hours after they are made. After after they have cooled for 12 hours, check the seal, remove the screw band, label and store in a cool, dry, dark place.

(Blackberry, Blueberry, Boysenberry, Dewberry, Gooseberry, Loganberry, Raspberry)

9 cups crushed berries
6 cups sugar

Combine berries and sugar. Bring slowly to a boil, stirring occasionally until sugar dissolves. Cook rapidly to, or almost to, jellying point depending upon whether a firm or soft jam is desired. As mixture thickens, stir frequently to prevent sticking. Pour hot jam immediately into sterile, hot canning jars, leaving ¼-inch headspace. Wipe jar rims and adjust lids. Process for 5 minutes in boiling water bath. Note: For seedless jams, crush berries and heat until soft. Press through a sieve, then add sugar.

Yield: 7 or 8 half-pint jars

Ame Vanorio, is the founder of Fox Run EEC, environmental educator, and author.