Step 1

Remove the leaves from the cape gooseberries. Weigh the fruit, you should have 500 g (approximately 18 ounces) of berries.

Step 2

Rinse the gooseberries, then drain thoroughly. Halve one quarter ot the berries, and puree what remains. Mix the puree and the halved gooseberries with the lemon juice and jam sugar. Mix well, cover, and let infuse overnight. Bring the mixture to a boil over high heat, stirring constantly. Cook for 4 minutes, continuing to stir. Remove the pan from the heat, add the mint, and stir until combined. Fill the prepared jars to the brim with the jam. Seal tightly and turn upside down for 20 minutes. Turn right side up and cool completely.