Cape Gooseberry Jam

08 Dec, 2021

Cape gooseberries are super-easy to grow, provided they get enough water over summer. Harvest them once their lantern coverings go brown, they are a deep yellow colour and taste sweet. Many are still good even after they drop.


500g cape gooseberries

500g white sugar


Take off all the lantern shells, rinse and weigh your cape gooseberries.

  1. Add gooseberries to a medium-sized saucepan with a dash of water, over low heat. Stir berries until soft.
  2. Add sugar and stir until dissolved.
  3. Bring slowly to the boil, continuously stirring.
  4. After 13-15 minutes, test for setting (this is when a skin forms on the jam when taken out with a teaspoon).Pour into hot sterilised jars and seal. - Jam can also be frozen.

Tip: This jam is perfect with vanilla or hokey-pokey icecream, or even drizzled onto a pavlova.

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