For a jam recipe that makes a lovely twist from your usual flavours, try this delicious gooseberry and elderflower recipe that’s perfect for a summer treat. Or save it for the winter months for a reminder of the summer.
Gooseberries are full of pectin that creates a lovely tart flavour that is great with an afternoon tea, while elderflowers offer a fragrant taste that encapsulates the summer. Gooseberries are in season between May to late August, while elderflower boughs bloom in June, so it’s the perfect combination of recipes to brighten up your summer recipes. If you use gooseberries that have been picked later in the season, they’ll have a sweeter taste.
What’s more, this recipe is just as easy as most classic jam recipes and is super quick to make too – so it won’t be long before you’re enjoying it spread on a scone or too.
- 1.3kg green gooseberries1.6kg (3 ½ lb) granulated sugar5-6 elderflower headsYou will need a large square of muslin to tie up the elderflower heads, a preserving pan and sterilised jars with lids.
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.
This jam is perfect with scones and clotted cream or why not sandwich a sponge cake together with gooseberry jam and softened cream cheese.