Easter Fun

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Cape Gooseberry Chili Jam

Cape Gooseberries are a new thing to me. They have been dutifully handed over by Sue, a great supporter and contribute to the gifted ingredient concept. Each berry comes in it's own little papery see through pod. They are bright yellow in colour, not as fleshy as the green gooseberry I know and have almost a coconut after taste. Very pleasant overall and I am sure they would be great in a crumble, cake or tart. I have gone with a chili jam today - lovely with bbq meat or spooned over a charred sausage or eggplant felafel's.   

What you need....

2 cups gooseberries, sliced in half
2 small tomatoes, diced
2 tsp dried chilly flakes
4 strands of saffron
1 tsp nigella seeds
1 tsp pomegranate molasses
salt and pepper to taste

Make it Happen....

1. Place all ingredients in a heavy base saucepan.

2. Place over a medium heat, bring to a rapid boil, then reduce to a low heat.  Simmer for 30 minuets.

3. Remove from heat, season to taste.

4. Store in a sterilised, air tight jar.