Name: Cape Gooseberry–Rose Preserves
Total time: 14 h 35 min
Ingredients: 1¼ pounds Cape gooseberries , husks and stems removed (4 cups); 1½ cups sugar; 3 tablespoons bottled lemon juice; 2 teaspoons rosewater

Why This Recipe Works

Cape gooseberries—also known as Peruvian ground cherries, golden berries, and Inca berries—are small, golden fruits encased in delicate, paper lantern–like husks. Not to be confused with American gooseberries (in the currant family), Cape gooseberries are related to tomatillos (also known as Mexican ground cherries) and other ground cherries. They have a mild flavor, with hints of pineapple, tomato, and green grapes. When cooked into preserves, their flavors intensify, and their natural juices give the preserves a dense, velvety texture without added 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.

Before You Begin

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), with dry, clean husks. For safety reasons, be sure to use bottled lemon juice, not fresh-squeezed juice, in this recipe. This jam can be processed for long-term storage; see the instructions in this article.

Instructions

Place 2 small plates in freezer to chill. In 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 crush fruit coarse with potato masher, 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. (Temperature will be lower at higher elevations; see Temp the Jam for more information.) 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 longer 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; 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.)