Gooseberries and elderflowers have such a short season that it is well worth preserving their lovely flavour in a jam. As gooseberries are both high in acid and pectin this jam sets very quickly. The most laborious task is topping and tailing the gooseberries, but will improve the finished jam.
- 1.3kg green gooseberries
- 1.6kg (3 ½ lb) granulated sugar
- 5-6 elderflower heads
- a large square of muslin to tie up the elderflower heads, a preserving pan and sterilised jars with lids.
This jam is perfect with scones and clotted cream or why not sandwich a sponge cake together with gooseberry jam and softened cream cheese.
Top, tail and wash the gooseberries and place in a preserving pan with 150ml (1/4 pt) water. Tie the elderflowers in a square of muslin and add to the pan. Simmer the fruit gently for 10 minutes or until the fruit is very soft. Remove the muslin bag.
Add the sugar and stir until dissolved. Increase the heat and boil the jam for 5 minutes or until setting point is reached. (105C, 220F) if using a sugar thermometer. Skim off any froth from the surface and put into hot, sterilised jars. Seal with lids and label when cold.