Goldenberries are grown in many places around the world and are mistakenly called Cape Gooseberries by many. They are not a gooseberry but a relative of the tomatillo. They make a lovely tart jam that has a slight savory finish. Also, the jam is a serious looker with the golden colour and all the lovely little seeds. 
Goldenberries have a lot of natural pectin and thus, do not need added commercial pectin to set when making jam.
The recipe will make about 2 cups of jam.
Take 1000 gm of goldenberries and rinse. Put into a heavy bottomed pot with 800 gm of sugar and 1/4 cup of lemon juice. If you don't have a scale use a measuring cup and measure 5 parts berry to 4 parts fruit. In other words, if you are using 2 full cups of berries (mash them into the measuring cup tightly), then use about 1 3/4 cups of sugar. I generally use an immersion blender to mash the berries but you can use a potato masher or your food processor. Cook until the mixture gets thick and glossy. This, of course, will depend on the quantity you are making. Start small is my advice - that way, it will cook faster and give you an idea of how it performs.
Use the saucer test - put about a teaspoon of jam onto a small plate and place in your freezer for 2 minutes. When you take it out of the freezer, run your finger through it. It should crinkle up. The photos included will show you what it looks like dripping from the wooden spoon when it is firm enough.
Put into one or two jars you have washed in soapy, hot water. You can store this small amount in the fridge. It will keep for a long time particularly if you store it in the back of the fridge. 
