Gooseberry and Elderflower Jam



1 kg / 2.2lb gooseberries, topped and tailed

400ml / 15 fl oz water

4 elderflower heads

1.25 kg  / 2lb 10oz sugar, put to warm in an oven at about 120ºC /250ºF/ Gas ½  


Put a saucer in the freezer for later. Place the gooseberries, water and elderflowers in a large and bring to the boil. Continue to boil, uncovered for 25 to 30 minutes, until the gooseberries are completely soft.

Carefully remove the elderflowers and add the warm sugar. Stir the sugar until it is dissolved. Again, bring to the boil and continue to boil for 8-10 minutes approximately. Remove the saucer from the freezer and spoon a little of the jam onto it.  Place it in the fridge and after one minute, run your finger through the jam and the skin should wrinkle.  This means the jam is ready.

Remove the pot of jam from the heat and pour into sterilised jars, cover with lids and allow to cool and set.


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