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I've just been reading about lots of peeps growing "Cape Gooseberries", so I thought I'd share a recipe I used once...with great results.
INGREDIENTS
700g of cape gooseberrys
Juice of half a lemon
500 g sugar (I used jam sugar)
1 big apple
METHOD
1. Wash the freshly picked fruit and place in a large saucepan with a little water and the lemon juice. Bring the fruit to a gentle boil.
2. When the fruit is simmering add the apple, cut and cored but not peeled (the peel contain pectin, which will help your jam set) and the sugar.
3. Stir often and cook for 30 minutes, then blend with a hand blender.
4. Cook for 10 more minutes, at this point the jam should start setting (check by picking up a little with a metal spoon).
5. Place the hot jam in sterilised jars, dried in the oven. Either seal the jars with wax discs & cellophane covers or screw top jar's. I use screw tops jar's. I jar the jam when it's still very hot, that way it draw's the top in and gives a good seal.
Properly sterilised jars will keep for over a year...Enjoy
.
CAPE GOOSEBERRY JAM
INGREDIENTS
700g of cape gooseberrys
Juice of half a lemon
500 g sugar (I used jam sugar)
1 big apple
METHOD
1. Wash the freshly picked fruit and place in a large saucepan with a little water and the lemon juice. Bring the fruit to a gentle boil.
2. When the fruit is simmering add the apple, cut and cored but not peeled (the peel contain pectin, which will help your jam set) and the sugar.
3. Stir often and cook for 30 minutes, then blend with a hand blender.
4. Cook for 10 more minutes, at this point the jam should start setting (check by picking up a little with a metal spoon).
5. Place the hot jam in sterilised jars, dried in the oven. Either seal the jars with wax discs & cellophane covers or screw top jar's. I use screw tops jar's. I jar the jam when it's still very hot, that way it draw's the top in and gives a good seal.
Properly sterilised jars will keep for over a year...Enjoy
.
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