Tag Archives: cape gooseberries

Cape Gooseberry Jam II

Cape Gooseberry Jam II
Author: 
Recipe type: Jam
Cuisine: British
 
Ingredients
  • 450g (1lb) cape gooseberries
  • 450g (1lb) cooking apples, peeled and cored*
  • 910g (2lb) sugar
  • 45ml (3 tablespoons) warm water
Instructions
  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.
Notes
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.
 

Cape Gooseberry Jam

Cape Gooseberry Jam
Author: 
Recipe type: Jam
Cuisine: British
 
Ingredients
  • 700g (1lb 9oz) of cape gooseberries
  • 500 g (1lb 2oz) sugar
  • 1 large apple
  • Juice of half a lemon
Instructions
  1. Wash the fruit and place in a large saucepan with a little water and the lemon juice. Bring to a gentle boil.
  2. When the fruit is simmering add the sugar and the apple, cut and cored (but not peeled).
  3. Cook for 30 minutes, stirring frequently, then blend with a hand blender.
  4. Cook for an additional 10 minutes, or until the jam reaches setting point.
  5. Pour into hot sterilized jars and seal well.
Notes
Cape gooseberries are high in pectin, so this is a jam that rarely fails to set.