CAPE GOOSEBERRY JAMS

Press, Volume C, Issue 29503, 3 May 1961, Page 3

CAPE GOOSEBERRY JAMS

Cape gooseberries offer a suggestion for yet another delicious preserve to add variety to the year’a meals. They may be made into jam merely cooked with a little water until the skins are tender, then a cup of sugar added for every cup of pulp and boiled until it sets. Another popular way is to combine them with lemons, or to add apple juice to improve both quality and flavour of the jelly. Cape Gooseberry And Apple Jelly Ingredients: Equal quantities apples and cape gooseberries Water Sugar Cut up apples and barely cover with water. Boil until pulped. Strain overnight as if for apple jelly. Cook cape gooseberries with one cup of water until skins are tender. Measure both gooseberries and apple liquid, combining them. Add cup for cup of sugar and liquid and boil until it jells when tested.

Lemon Jam Ingredients: 61b cape gooseberries 2 cups water i cup lemon juice Sugar Method: Prick the fruit with a sharp fork and place in pan with water and lemon juice. Boil until the skins are tender. Allow to stand overnight, then measure and allow one cup of sugar to one cup of pulp. Boil until 222 degrees or a little will set when tested.