Green Gooseberry & Elderflower Jam
It’s worth growing a gooseberry bush just to make this jam alone. The gooseberries should be green and tart and hard - as soon as the elderflowers are in bloom, search for gooseberries under the prickly bushes, or seek them out in your greengrocer or far
SERVES
6
PEOPLE
PREP TIME
15
MINUTES
COOKING TIME
25
MINUTES
Ingredients
1.6kg tart green gooseberries
5-6 elderflower heads
freshly squeezed juice of 2 lemons
900g sugar
Method
Preheat the oven to 160°C/gas mark 3.
Top and tail the gooseberries and put into a wide stainless steel saucepan or preserving pan with the elderflowers tied in muslin and the lemon juice and enough water to measure 300ml. Simmer until the gooseberries burst.
Warm the sugar in a bowl in the oven for about 10 minutes.
Remove the elderflowers and add the warm sugar, stirring until it has completely dissolved. Boil rapidly for about 10 minutes until setting point is reached (200°C on a jam thermometer) or put a teaspoonful on a cold plate, leave in a cool place for a few minutes, then if the jam wrinkles when pushed with the finger it has reached setting point. This jam should be a fresh green colour, so be careful not to overcook it.
Pour into hot clean sterilise jars, cover and store in a dry, airy cupboard. It will keep for 6-12 months but is best enjoyed when it’s fresh.
Makes 6 x 150g jars.
