I first tasted a cape gooseberry while I was in Germany. It was served as the crowning jewel of a dessert and none of my group knew what it was. Our first thought was that it was a small tomato, but when I bit into it, I knew that wasn't the case. It was such a revelation of flavor. It was a heavenly bite of goodness. I had a new favorite fruit. Of course, it took several people that our server had to consult with to give it an English name: Cape Gooseberry. And when I got back to the US, I looked up this lovely fruit and my what names it is called: husk cherry, tomatillo (but not the type one makes Mexican salsa verde from), ground cherry, and a few others besides.
Well, fortunately for me, my CSA last year gave us so many that I couldn't eat all of them and decided to jam some. Oh, what wonder! Unfortunately, I didn't record my recipe, but I have found another with which I have jammed this year's crop; which this time are some I picked myself, though it was indeed from the farm I have this year's CSA.
Cape Gooseberry Jam
yields 6 cups
2 pounds fruit, husked and washed
2 pounds sugar
2 tablespoons lemon juice
1 box pectin
1. Pierce the fruit with a fork and cover with sugar and store in fridge overnight
2. In the morning, blend at least 3/4 of the fruit and sugar into a puree and add back into the pot
3. Add the pectin and lemon juice
4. Bring to a full rolling boil and hold for a minute, or until a thermometer shows at least 220°F (jell point) and/or a drop on a cold plate shows jelling
5. Jar as usual