Method

Take off all the lantern shells, rinse and weigh your cape gooseberries.

1. Add gooseberries to a medium-sized saucepan with a dash of water, over low heat. Stir berries until soft.
2. Add sugar and stir until dissolved.
3. Bring slowly to the boil, continuously stirring.
4. After 13-15 minutes, test for setting (this is when a skin forms on the jam when taken out with a teaspoon).Pour into hot sterilised jars and seal. - Jam can also be frozen.

Tip: This jam is perfect with vanilla or hokey-pokey icecream, or even drizzled onto a pavlova.