Gooseberry and Elderflower Jam
Recipe type: Jam
- 1.5kg (3lb 5oz) gooseberries
- 1.5kg (3lb 5oz) sugar
- 500ml (18fl oz) water
- 10 to 20 elderflower heads
- Remove stalks and flower heads from the gooseberries.
- Place the berries and the water in a preserving pan and heat gently until they are mushy and the juice is flowing.
- Shake the elderflower heads to remove insects and dirt.
- Place the flower heads in a muslin bag
- Add the sugar and the muslin bag to the preserving pan, and stir.
- Bring to the boil, stirring constantly until all the sugar has been dissolved.
- 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)
- 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.