WHY THIS RECIPE WORKS When cooked into preserves, the flavors of Cape gooseberries intensify, and their natural juices give the preserves a dense, velvety texture without having to add any pectin. To balance the sweetness of our preserves, we added lemon juice, and to highlight the gentle floral tones of the fruit, we stirred in a small amount of rose water just before portioning our preserves into jars. Cape gooseberries turn from green to golden, and tart to sweet, as they ripen. Look for fruits that are mostly golden (some underripe fruit will add a bit of tartness, if you like), with dry, clean husks. You will need two 1-cup mason jars with tight-fitting lids for this recipe. You must chill the preserves for at least 12 hours before using.
Makes two 1-cup jars
Total time: 45 minutes (plus 12 hours refrigeration time)
INGREDIENTS
- 1¼ pounds Cape gooseberries, husks and stems removed, rinsed well and dried
- 1½ cups sugar
- 3 tablespoons lemon juice
- 2 teaspoons rose water
PREPARATION
- Place 2 small plates in freezer to chill.
- In a large saucepan, bring gooseberries, sugar, and lemon juice to boil, stirring often, over medium-high heat. Once sugar has completely dissolved, remove pot from heat and use potato masher to crush fruit coarse, leaving some berries intact.
- Return mixture to boil over medium-high heat and cook, stirring and adjusting heat as needed, until mixture registers 217 to 220 degrees, 12 to 15 minutes. Remove pot from heat.
- To test consistency, place 1 teaspoon preserves on chilled plate and freeze for 2 minutes. Drag your finger through preserves on plate. Preserves have correct consistency when your finger leaves distinct trail. If runny, return pot to heat and simmer for 1 to 3 minutes before retesting. Skim any foam from surface of preserves using spoon and stir in rose water.
- Meanwhile, place two 1-cup jars in bowl and place under hot running water until heated through, 1 to 2 minutes, then shake dry.
- Using funnel and ladle, portion hot preserves into hot jars.
- Let cool to room temperature, cover, and refrigerate until preserves are set, 12 to 24 hours. (Preserves can be refrigerated for up to 2 months.)
