Gooseberry and Elderflower Jam

4.0 from 1 reviews
Gooseberry and Elderflower Jam
Recipe type: Jam
Cuisine: British
  • 1.5kg (3lb 5oz) gooseberries
  • 1.5kg (3lb 5oz) sugar
  • 500ml (18fl oz) water
  • 10 to 20 elderflower heads
  1. Remove stalks and flower heads from the gooseberries.
  2. Place the berries and the water in a preserving pan and heat gently until they are mushy and the juice is flowing.
  3. Shake the elderflower heads to remove insects and dirt.
  4. Place the flower heads in a muslin bag
  5. Add the sugar and the muslin bag to the preserving pan, and stir.
  6. Bring to the boil, stirring constantly until all the sugar has been dissolved.
  7. When setting point is reached, remove the muslin bag and place it in hot water (stops the jam setting on it and makes cleaning it much easier)
  8. Transfer the jam to prepared jars that are sterile and warm.
Gooseberry jam often goes pink when you cook it; cook it in a copper pan if you want it to stay green.

1 thought on “Gooseberry and Elderflower Jam

  1. Jo

    I have just tried this but amalgamated ideas from another recipe. ie.. I use half the quantitiy of water and then although it reached setting point it still did not wrinkle and i reboiled with 30ml of lemon juice as it was very sweet anyway. I used the maximium number of elderflower heads in with the initial fruit boilling not with the sugar- taste is yummy with strong elderflower.


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