Today I saw a fruit that I hadn’t given any thought to in a long, long time – Gooseberries. My early childhood memories of this fruit are of the delicious jams and jellies that my grandmother would make. She being one of this worlds most amazing cooks, in my mind anyway.

The goosberry is a small round orange-gold colored fruit each encased in a papery case that resembles a delicate Chinese lantern. I remember that we often referred to these fruit as Chinese Gooseberries.The juicy plump gooseberry can be simply unwrapped and popped into your mouth where it bursts into a delicate sweet- sour taste.

Gooseberries make excellent jams, jellies and purees, they also add flavor to fruit salads, and can be used to decorate pavlovas or roulades. They can also be simmered in water with a little sugar and used in pies or crumbles.

Cape Gooseberries are a good source of vitamin A, B, and C, and they are rich in carotene, phosphorous, and iron.

Here is a quick recipe for Gooseberry Jam:

Ingredients:

4 1b. cape gooseberries
¾ pint water
4 1b. sugar
juice of 5 lemons

Method:

Remove the outside covering from the gooseberries.
Remove any stalks and wash the fruit.
Bring the water, sugar, and lemon juice to the boil and boil rapidly for 10 minutes, add prepared gooseberries and continue boiling till a little will set when tested, pour into prepared jars and seal.

If you would like to see how to make Gooseberry Jam complete with pictures then visit ‘The Voice in My Head’.

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