500 gms Cape gooseberries
500 gms sugar
Juice of 1 lemon
Remove the outer husk from the berries. Wash them. Put them in a pressure cooker with water just enough to cover them. Turn off the heat after the first whistle.
Transfer the cooked fruit in a thick bottom steel wok. Add sugar. Mash the fruits with a ladle against the sides of the wok. Then add lemon juice.
Cook on a high flame while stirring constantly till it comes to a rolling boil. Reduce the heat and cook till it becomes thick and attains a jam like consistency.
While the jam cools, sterilize the bottles.
Place the washed and dried bottles with the lids in the oven. Set the temperature to 100 degrees and set the timer to 10 minutes. Remove the bottles and their lids from the oven.
Ladle hot jam into the jars leaving 1/4 inch headspace. Secure the lids tightly.