Tag Archives: elderflower

Gooseberry and Elderflower Jam

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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.

Elderflower and Gooseberry Jam

Elderflower and Gooseberry Jam
Recipe type: Jam
Cuisine: British
  • 2.7kg (6lb) gooseberries
  • 2.7kg (6lb) sugar
  • 1.1lt (2 pints) water
  • 12-15 elderflower heads
  • 15g (½oz) butter
  1. Top and tail the gooseberries.
  2. Trim off the elderflower flower heads and discard the stalks.
  3. Tie the flowers in a piece of muslin or other cloth bag.
  4. Place all of the fruit into a jam pan and cover with water.
  5. Bring to the boil over a medium heat.
  6. Add the elderflower bag to the jam mix.
  7. Allow to simmer, stirring occasionally for 30-35 minutes or until the fruit is tender.
  8. Remove from the heat and take out the elderflower bag.
  9. Squeeze the liquid out of the bag and discard the bag content.
  10. Pulp or mash the fruit in the pan.
  11. Add the sugar, stirring until fully dissolved.
  12. Add the butter.
  13. Bring back to a rolling boil, stirring frequently, for about 10 minutes.
  14. When the jam reaches setting point, skim off any scum, and pour into hot sterilized jars.
  15. Seal well.