Easy Cape Gooseberries Preserves
4 C. cape gooseberries, husked
1 lemon, juice and zest
1 1/2 C. sugar
Combine the cape gooseberries, juice and zest of one lemon, and sugar in a heavy-bottomed sauce pan over medium heat. Bring to a boil, stirring occasionally, and reduce heat to maintain a simmer for 30 to 40 minutes. You can mash the gooseberries toward the end if you want a smoother jam, but I love the textural quality of leaving some of the fruit whole. Pour the preserves into sterilized canning jars. Seal the jars, then submerge them in a pot of water and boil for 5 minutes. Carefully remove the jars and let cool. Check the lids to make sure theyâ€™ve fully sealed; refrigerate any jars with imperfect seals. The jam will keep in the fridge for several months, so you can skip the canning process and simply refrigerate your final product after itâ€™s cooled to room temperature.