Cape Gooseberry Jam
From Hilda's diary of a Cape housekeeper, 1902
This jam keeps well and is one of the best Cape jams.
Presented as published in 1902. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
1946Calories
4 gProtein
498 gCarbs
4 gFat
Full nutrition (33 nutrients)
Calories1946 kcal
Protein4 g
Carbohydrates498 g
Fiber20 g
Sugars453 g
Total Fat4.1 g
Saturated Fat0.2 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat1.4 g
Cholesterol0 mg
Sodium16 mg
Potassium910 mg
Calcium125 mg
Iron1.6 mg
Magnesium49 mg
Phosphorus122 mg
Zinc0.6 mg
Copper0.4 mg
Manganese0.7 mg
Vitamin D0 mcg
Vitamin C126 mg
Vitamin A68 mcg
Vitamin E1.7 mg
Vitamin K0 mcg
Vitamin B60.4 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.4 mg
Folate27 mcg
Choline0 mg
Caffeine0 mg
Water635 g
As published
This recipe was extracted from Hilda's diary of a Cape housekeeper (1902) by Hildagonda J. Duckitt, page 66. The excerpt below is the record exactly as published.
CAPE GOOSEBERRY JAM have the ladybirds could get them on applying to his gar- dener, with such good results that now there is not a dor- thesia to be seen, and orange groves are flourishing. On many farms in the Eastern Province the orange crop is sold for £/\oo or ;^500- The prices for flne oranges in Cape Town range from one to two shillings the dozen. I trust soon they will be less expensive, as they are being planted largely now wherever they will thrive. Some of the old orange groves were splendid. Cape Gooseberries. — Those who have Cape goose- berry bushes, and have trailed them over a fence (where they like best to grow), can now by picking the ripe ones every day and collecting them for a week make a nice jar of jam, i lb. of gooseberries making a nice quantity ; and for afternoon tea I don’t know anything that is more appreciated by visitors from England, or nicer to send home. Cape Gooseberry Jam. — If you have, as suggested, col- lected the ripe gooseberries (the pods turn yellow when ripe), they may even be kept for lo days till you have 3 or 4 lbs. for a cooking. Shell them, and give one prick with a steel pin. Wash if dusty, then put the fruit in an enamelled or copper saucepan rubbed with olive oil, add just enough water to moisten the gooseberries, and set it to boil pretty briskly for 7 or 10 minutes, then add the sugar (equal to weight of fruit
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