Cape Gooseberry & Passionfruit Jam
Fed up with my previous rather pathetic attempts at making jam with Cape Goosegogs, I've combined two recipes, to make one recipe that actually worked for me!
Whizz 1kg Ripe Cape Gooseberries (unripe are poisonous!) on the 'pulse' setting of a food-processor till broken up but not pureed. Transfer to preserving pan with about quarter pint water. Bring to the boil, then simmer, covered, for 10 mins.
Add pulp of 4 ripe Passionfruits, and the juice of 2 Lemons to the pan, along with 1kg Jam Sugar (the one with added Pectin).
Bring all of this to a rolling boil (stirring occasionally) and boil rapidly for between 5 and 10 mins.
Looks pretty with all the seeds suspended in the jar as it's setting, and I bet you never find THIS jam in the shops, as it would be too expensive to make!
(Just finished licking the pan out - it's gorgeous!)
Fed up with my previous rather pathetic attempts at making jam with Cape Goosegogs, I've combined two recipes, to make one recipe that actually worked for me!
Whizz 1kg Ripe Cape Gooseberries (unripe are poisonous!) on the 'pulse' setting of a food-processor till broken up but not pureed. Transfer to preserving pan with about quarter pint water. Bring to the boil, then simmer, covered, for 10 mins.
Add pulp of 4 ripe Passionfruits, and the juice of 2 Lemons to the pan, along with 1kg Jam Sugar (the one with added Pectin).
Bring all of this to a rolling boil (stirring occasionally) and boil rapidly for between 5 and 10 mins.
Looks pretty with all the seeds suspended in the jar as it's setting, and I bet you never find THIS jam in the shops, as it would be too expensive to make!
(Just finished licking the pan out - it's gorgeous!)
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