Jul 012010
Ingredients
1½kg sugar
2kg cape gooseberries, cut in half
2 lemons, cut in pieces
1 teaspoon butter
Method
In a large pan, add 1 1/3 cups of water and the sugar and heat gently until the sugar is dissolved. Bring to the boil for 5 minutes.
Add cape gooseberries and lemons and boil until mixture jells. Remove lemons then add butter, stir in before removing from heat.
Bottle jam while still hot, in warm sterilised jars.
Store in fridge. Keeps for up to 6 months, though it can be used straight away.
Author
Robyn Currie
Eltham North