Cape Gooseberry and Pineapple Jam

November 16, 2016

This is a really nice, though most unlikely-sounding jam. My mum’s recipe and she can’t remember where she got it from. I prefer it to marmalade.   You need your own Cape Gooseberry bush, of course, but rest assured, after you’ve planted one, you’ll have them forever. (Just don’t blame me if they take over your garden…)

  • Prep: 10 mins
  • Cook: 10 mins


1Boil the gooseberries in the juice strained off the pineapple, until really soft. You will need to stir and supervise throughout this process, but it doesn’t take very long.

2Add sugar and bring to the boil, stirring.

3Keep at a rolling boil until the mix becomes slightly thickened – this sounds unlikely but you can feel it happen, honestly! It should only take about ten minutes.

4Add pineapple and boil for 5 to 10 minutes until a little spooned onto a cold plate forms a skin within a minute. Bottle in sterilised jars.


500g Cape Gooseberries (do take the papery cases off first)

1 x 225g tin of crushed pineapple in its own juice

500g sugar

2017-11-17T13:08:17+00:00 0 Comments

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