In a Jam:
1kg cape gooseberries
Weighd without the calyx
1 kg sugar
Juice and peeled rind of 1 lemon
60ml water
Method:
Allow juice to run and add sugar, lemon juice, rind and water. Leave to stand overnight. In a heavy based saucepan \, over low heat until sugar has dissolved. Bring it to bowl and cook until set. Drop a little jam on a cold saucer. If it wrinkles when pushed with a finger or spoon, it is ready. Remove peel and pour into sterilized jars.
0 Comments