Cape Gooseberry Jam II

Cape Gooseberry Jam II
Recipe type: Jam
Cuisine: British
  • 450g (1lb) cape gooseberries
  • 450g (1lb) cooking apples, peeled and cored*
  • 910g (2lb) sugar
  • 45ml (3 tablespoons) warm water
  1. Remove the papery outer covers from the cape gooseberries.
  2. Place the gooseberries in a preserving pan.
  3. Slice the apples, and add them to the pan.
  4. Add the water and heat gently.
  5. Leave to simmer until the apples are broken down to a pulp.
  6. Add the sugar, and stir gently until the sugar is entirely dissolved.
  7. Bring to the boil and keep it boiling briskly until setting point is reached.
Weigh the apples *after* peeling and removing the cores.

Cape gooseberries are also known as Chinese Lanterns, and look similar to tomatoes with paper covers over them.

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