Cape Gooseberry Jam
A genuinely excellent, little-known jam for anyone with a cape gooseberry glut, with a tart, almost tropical flavour that's particularly good on pavlova.
Serves: Makes about 2 jarsTime: 30 min
Made with Cape Gooseberry
Ingredients
- 500g cape gooseberries, husked
- A dash of water
- 500g sugar
Method
- 1.Put the husked cape gooseberries into a saucepan with a dash of water over low heat and stir until they soften and release their juice.
- 2.Add the sugar and stir continuously until completely dissolved.
- 3.Bring to the boil, stirring constantly, and cook for 13-15 minutes, checking for setting point by dropping a spoonful onto a cold plate and running a finger through it.
- 4.Ladle hot into warm, sterilised jars and seal immediately.
Spooned over vanilla or hokey-pokey ice cream, or drizzled onto a pavlova, this punches well above its weight for how little-known cape gooseberries are as a jam fruit.