I wanted something sweet to put on my scones today. The Gooseberries I’d bought yesterday and Elderflowers from the back garden just fitted the bill.
I decided to make a pot of jam to satisfy my sweet cravings and it turned out rather well.
The Elderflowers added a slight muscadet flavour to the tart and toothsome gooseberries
Perfect with a cup of earl grey and some scones.
- 250g Gooseberries
- 250g Golden Castor Sugar
- 3 Elderflower Heads or 2 Tbsp Elderflower Cordial
- 150 ml Water
- Top and tail the Gooseberries. I use scissors to do this
- Put in a large saucepan with the water and the washed elderflower heads or cordial
- Bring to the boil and simmer for around 5-10 minutes
- Remove the elderflower stems
- Add the sugar and bring to a rolling boil for around 10-15 minutes
- Check the jam is at setting point by dropping a small amount onto a wet saucer and seeing if it wrinkles when brushed after 1 minute
- In the meantime sterilise a jam jar and lid with boiling water then dry the jar not the lid in a warm oven
- Remove the jar from the oven and pour the slightly cooled jam into it and put on the lid
- Allow to cool
- Will keep for around 6 months unopened, once opened store in the fridge