We’ve just harvested our gooseberries and have made some fabulous gooseberry and elderflower jam. Things that ripen at the same time often go well together.
Here’s the recipe if you’d like to make some yourself:
- 1.3kg green gooseberries
- 1.6kg (3 ½ lb) granulated sugar
- 5-6 elderflower heads
you 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.