● 500 g cape gooseberries
● 400 g sugar
● 120 g water
● juice of 1/2 lemon
Clean the fruit of its dry leaves, carefully cut off the stems and wash very well.
Slice the fruit in half and puree in the blender, slightly or more, depending on our preferred consistency.
Next put the puree in the pot, and add the water and sugar.
Add some water if we see that the puree needs more water.
Boil on medium heat until the jam has thickened, about 30-35 minutes.
To see if the jam has the desired consistency, put some on a saucer and allow to cool.
Once it has cooled tilt the plate slightly and if it is not runny, the jam is ready.
Just before turning off the heat add the lemon juice, stir and remove from the heat.
Allow it to rest for 10 minutes and then store in glass sterilized jars.