Cape Gooseberry Jam

    Wash and prick the fruit with a fork. Add just a little water and a 1/2 cup lemon juice and boil till tender. Allow to stand overnight. Next morning weigh and strain off juice; add 500 g (1 lb) sugar to 600 ml (1 pint) of pulp and juice. Put juice and sugar on the boil and when sugar is melted strain and allow to cool. Add fruit and boil till syrup jellies.