Gooseberry and Elderflower Jam

Gooseberry and Elderflower Jam

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.

gooseberry jam2

The Elderflowers added a slight muscadet flavour to the tart and toothsome gooseberries

pottted up1

Perfect with a cup of earl grey and some scones.

scone and gooseberry jam

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  • 250g Gooseberries
  • 250g Golden Castor Sugar
  • 3 Elderflower Heads or 2 Tbsp Elderflower Cordial
  • 150 ml Water


  1. Top and tail the Gooseberries. I use scissors to do this
  2. Put in a large saucepan with the water and the washed elderflower heads or cordial
  3. Bring to the boil and simmer for around 5-10 minutes
  4. Remove the elderflower stems
  5. Add the sugar and bring to a rolling boil for around 10-15 minutes
  6. 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
  7. In the meantime sterilise a jam jar  and lid with boiling water then dry the jar not the lid in a warm oven
  8. Remove the jar from the oven and pour the slightly cooled jam into it and put on the lid
  9. Allow to cool
  10. Will keep for around 6 months unopened, once opened store in the fridge

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