Cape Gooseberry Jam - Simple & Scrumptious!
Cape Gooseberries are now in season in Bombay and my mum who loves
CG Jam (just like her mum) decided to make some. I was quite delighted
& followed her into the kitchen. Honestly, am very amazed at how
ridiculously easy it is to make jam - I would never have imagined!
(01) This is the initial fruit - the “Cape Gooseberry” - complete
with “Cape” :) very cute indeed! Step one includes basics like de-caping
;) & washing.
(02) The second step would possibly be to cut fruit into fours. My
mum actually likes the taste of a complete berry in her mouth, so
we skipped this step.
Either way, cut or whole, the fruit needs to be squished & squashed
mercilessly.
(03) After this add a 1/4 tsp of salt, 4-5 1-inch bits of Cinnamon
Stick (for flavor).
Add 1/2 cup of water and 1 cup of sugar (to taste). Unfortunately
my mum is a great cook and doesn’t really measure anything (cooks
‘andaaz-se’), so I’m quoting approximates here.
(04) Put on a high fire & cook.
(05) It will boil, keep cooking & stirring
(06) Keep on stirring - the aim is to dry out the water - get it thickened
till it reaches a jam consistency.
(07) When ready the jam will have a beautiful glaze. Notice after
cooking the color has changed from yellow to brown.
(08) Leave to cool & then bottle.
Whizz 1kg Ripe Cape Gooseberries (unripe are poisonous!) on the 'pulse'
setting of a food-processor till broken up but not pureed. Transfer
to preserving pan with about quarter pint water. Bring to the boil,
then simmer, covered, for 10 mins.
Add pulp of 4 ripe Passionfruits, and the juice of 2 Lemons to the pan, along with 1kg Jam Sugar (the one with added Pectin).
Bring all of this to a rolling boil (stirring occasionally) and boil
rapidly for between 5 and 10 mins.
Try Cape gooseberry recipes
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