Cape Gooseberries, hulled and washed
Drain and dry fruit, and weigh it.
Put fruit in preserving pan, bruise some ripe berries in the bottom of the pan.
Add ¾ pound of sugar and a squirt of lemon juice for each pound of fruit.
Stir carefully till juice runs, boil for 1 hour or until a little will set on a cold saucer.
Let jam stand in pan till cool. Bottle and cover.
DATE: August 1999
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