Last Summer I went on a two weeks holiday and upon my return I found that I didn't have a veggie garden but a forest of leaves and bugs! We had so much rain when I was away, and I could hardly see the tomatoes on the plants (full of leaves), the zucchini plants were rotten while pumpkins were crawling everywhere, and golly, the Cape gooseberries were out of control!
My problem is that I am not very good at 'thinning' plants. I don't have the courage of killing a seedling just because it gets to close to another one... and the result is this: a mess! I almost felt like removing all the cape gooseberry plants at once, but then I remember the Italian bloggers saying that cape gooseberries are so expensive in Europe... so I picked some and made a jam, on the same afternoon that I got home, even if I was tired from the trip.
700 g cape gooseberries
Juice of half a lemon
500 g sugar (I used caster sugar simply because I just had that in the pantry, having being away so long!)
1 big apple
Wash the freshly picked fruit and place in a large saucepan with a little water and the lemon juice. Bring the fruit to a gentle boil. When the fruit is simmering add the apple, cut and cored but not peeled (the peel contain pectin, which will help your jam set) and the sugar. Stir often and cook for 30 minutes, then blend with an immersion blender. Cook for 10 more minutes, at this point the jam should start setting (check by picking up a little with a metal spoon).
Place the hot jam in sterilised jars, dried in the oven. Either seal the jars with cellophane covers (available in all supermarkets) and secure with an elastic band, or use capsule lids (I use Quattro Stagioni brand).
If using capsule lids, seal the jars well, place in a pot and cover with water. Bring to the boil and simmer for 20 to 30 minutes, depending on the size of the jars. Let the jars cool down in the pot overnight and when they are cold make sure that the capsule has popped by pressing gently on the lid. Properly sterilised jars will keep for over a year.