Cape Gooseberry

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Method	Raise seedlings
Sowing depth	4mm
Season	Spring and summer
Germination	14-42 days @ 21-29C
Hardiness / Life cycle	Frost tender perennial (grown as an annual in cool climates)
Plant spacing	30cm annual; 100cm perennial
Plant height	120cm
Position	Part or full sun; Moist soil
Days to maturity	140 days

Tested with a 95% germination rate.

Cape Gooseberry Jam

 

Ingredients

500g cape goosberries

500g sugar

Juice of 1 lemon

Water

 

Method

1. Remove the outer husk from the berries. Wash them. Put them in a pressure cooker with water just enough to cover them. Turn off the heat after the first whistle.

2. Transfer the cooked fruit in a thick bottom steel wok. Add sugar. Mash the fruits with a ladle against the sides of the wok. Then add lemon juice.

3. Cook on a high flame while stirring constantly till it comes to a rolling boil. Reduce the heat and cook till it becomes thick and attains a jam like consistency.

4. While the jam cools, sterilize the bottles/jars.

5. Place the washed and dried bottles with the lids in the oven. Set the temperature to 100 degrees and set the timer to 10 minutes. Remove the bottles and their lids from the oven.

6. Spoon the hot jam into the jars leaving 1/4 inch headspace. Secure the lids tightly.