You’ve heard it a thousand times: “breakfast is the most important meal of the day.” So why are you still skipping out on it with just a big cup of coffee? And no, that ginormous cup of coffee, whipped cream, sugar syrup and caramel sauce does not count as breakfast either. Lecture over. Now, how about getting a good dose of antioxidants, vitamin C and healthy minerals in a grab and go breakfast that tastes great? This cape gooseberry blueberry jam recipe isn’t a cure all, but it is a delicious way to get you to grab a bit of healthy breakfast on your way out the door.
I’m not trying to ‘sell’ a jam as some kind of new wave health food, but did you ever realize that that sweet slather of fruit could really be that healthy? Let’s break it down a bit. The cape gooseberries contain a good amount of iron as well as being an excellent source of vitamin A (which helps with healthy eye sight) and vitamin C, which are both some powerful antioxidants, power foods for breakfast. The blueberries are a power house of antioxidants too. Those little blue fruits also contain a bunch of B vitamins and minerals. Suddenly that little jar of jam is sounding better and better isn’t it?
In case you’re not familiar with the cape gooseberry, the photo above is what it looks like. Kinda looks like a tomatillo doesn’t it? Well, it’s in the same family. If you’re familiar with gooseberries, you may notice that the cape gooseberry looks very different. While they share the name gooseberry, they are different fruits. The cape gooseberry is available year round. I got my cape gooseberries from Melissa’s Produce and they can be found in pint baskets in markets across the country.
When I got my box of these little golden nuggets I wasn’t too sure what I was going to make with them. I had several ideas of gourmet chocolate desserts, crisp meringues and cakes and then it got ridiculously hot. Between the heat and humidity, I knew none of those dessert recipes would look good or even taste good in that kind of environment. Of course, when it’s that hot my meals get ridiculously simple like breakfast is cold yogurt with fruit and lunch is pb and j. That’s when I decided that a cape gooseberry blueberry jam recipe was the destiny for the cape gooseberry bunch.
Like my other preserves and jam recipes, this is another super simple thing to make. There’s only 3 ingredients, if you don’t count water, and 25 minutes of cooking time. It could only get easier if someone else made it for you, which some of my neighbors got the benefit of.
I’ve been smearing this blueberry jam recipe on toast and pb & j’s. It’s been swirled into my breakfast yogurt and cocktails. I’ve even been caught, on more than one occasion, just spooning it right into my mouth.
Would you actually give yourself a couple of extra minutes to eat breakfast if you had some of this cape gooseberry blueberry jam in your fridge?
Just because it looks like something you think you know, take a closer look.
Recipe: Cape Gooseberry Blueberry Jam
Summary: Makes Approximately 2 1/2 Cups
- 13 Ounces (2+ cups) Fresh Cape Gooseberries
- 8 Ounces (1 cup) Fresh Blueberries
- 1/2 Cup Water
- 10 Ounces (1 1/4 cups) Sugar
- Pour the cape goose berries, blueberries and water into a medium saucepan and heat over medium high heat.
- As the berries heat up and begin to burst, use a masher (or wooden spoon) to help break them open.
- Cook for 15 minutes.
- Once the mixture has begun to noticeably thicken, stir in the sugar.
- Cook for another 10 minutes and continue to stir. You’ll notice the jam really thicken up once the sugar has been added.
- Remove from heat.
- Pour into jars while it’s still warm, but don’t put the lids on the jars until they have cooled to room temperature.
- Store in the refrigerator.
You don’t need to add any pectin to thicken this jam because the blueberries and cape gooseberries have plenty of their own.
Since the cape gooseberries can be a bit tart, and I wanted this jam to be sweeter, I used 1 1/4 cups sugar. But you can adjust the sugar amount to your taste.
Preparation time: 10 minute(s)
Cooking time: 25 minute(s)
Diet type: Vegan
Diet tags: Gluten free
Number of servings (yield): 1
Culinary tradition: USA (General)
Recipe by Pamela Braun.