A Power Fruit Breakfast Tag Team: Cape Gooseberry Blueberry Jam Recipe

by Pamela

blueberry jam recipe, cape gooseberry, jam recipe, power foods

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?

Cape gooseberry is one of the power foods

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.

Cape gooseberry blueberry jam recipe - power foods for breakfast

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?

Relationship Advice

Just because it looks like something you think you know, take a closer look.

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


  1. Pour the cape goose berries, blueberries and water into a medium saucepan and heat over medium high heat.
  2. As the berries heat up and begin to burst, use a masher (or wooden spoon) to help break them open.
  3. Cook for 15 minutes.
  4. Once the mixture has begun to noticeably thicken, stir in the sugar.
  5. Cook for another 10 minutes and continue to stir. You’ll notice the jam really thicken up once the sugar has been added.
  6. Remove from heat.
  7. Pour into jars while it’s still warm, but don’t put the lids on the jars until they have cooled to room temperature.
  8. Store in the refrigerator.

Quick notes

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.


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Ria April 12, 2016 at 12:25 pm

Looks delicious! Thanks for the recipe.

candie March 4, 2013 at 7:48 pm

made first batch with the thawed blueberries. and second batch i threw in some frozen cherries, blackberries & blueberries with the cape gooseberries. sooooo delicious! thanks so much for the recipe! oh and i also cut the sugar down to 1/2 cup and loving the batches!!

Pamela March 5, 2013 at 2:16 pm

Candie, that batch with the cherries sounds FANTASTIC! I’m so glad you like the jam. 🙂

candie March 2, 2013 at 7:19 pm

i am so excited to try this recipe, i love cape gooseberries!! do you think it would taste good if i did blackberries instead of the blueberries? or used thawed blueberries? thanks for the recipe!!

Pamela March 2, 2013 at 8:43 pm

Hi Candie,

Thawed blueberries will work perfectly and I think blackberries would be delicious in this too. Maybe make 2 batches. 🙂 Trust me…this jam is so good you’ll be glad you have twice as much. I gave jars of this to my neighbors and they’re still asking me for more. Please let me know what you think of it. Can’t wait to hear about the blackberry version.

Madonna August 30, 2012 at 1:32 pm

Great looking. I did see those gooseberries and thought those are weird looking tomatillos. Glad you set me straight. Please don’t laugh too much. Love that you give the weight along with the measure. My cooking has improved since I brought out the scale.

Pamela August 30, 2012 at 5:38 pm

Madonna, I would never laugh about that. They do look like small tomatillos and I’ve seen/heard many at my local farmer’s market ask that very question.

Janelle Jensen August 30, 2012 at 7:36 am

I love making jam, and this recipe looks wonderful! Now the hunt for gooseberries begins.

Pamela August 30, 2012 at 12:17 pm

Hi Janelle,
keeping my fingers crossed for a successful gooseberry hunt. You can always get them online if you can’t find any locally. This is such an easy and delicious recipe. You’re gonna love it!

Belinda @zomppa August 29, 2012 at 7:01 pm

I’m sold! I’m not a happy person without breakfast. This would definitely make anyone take an extra minute to eat.

Pamela August 30, 2012 at 12:18 pm

I’m with you Belinda. I’ve got to have more than a cup of coffee in the morning to get going.

Laura @ A Healthy Jalapeno August 29, 2012 at 5:24 pm

Looks excellent! I am in a jam crazy craving lately and this looks so perfect.

Pamela August 30, 2012 at 12:18 pm

Laura, this is one of those easy recipes you could almost make in your sleep. I’m happy to help with your jam addiction. 😉

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