June 29, 2016 by Vivien Lloyd
Elderflowers combined with gooseberries make a fragrant jam. Select under-ripe gooseberries and place the heads of the elderflowers into a thin piece of scalded muslin.Tie it up with string and add it to the pan with the gooseberries.
Makes about 2.25kg
12 heads of elderflower
450ml of water
1.4kg granulated, cane sugar
1. Top and tail the gooseberries and put them in a large preserving pan with the water and the muslin bag containing the heads of elderflower. Bring to the boil, turn down the heat and simmer very gently for 15 minutes, until all of the fruit has broken down. Warm the sugar in an ovenproof bowl in a low oven, 140ºC/275ºF/Gas 1.
2. Squeeze out the liquid in the muslin bag by pressing it against the side of the pan with a spoon. Discard the bag and stir the liquid into the pan. Remove the sugar from the oven. Add the sugar to the preserving pan and stir until it has dissolved. Bring the jam quickly to a rolling boil and boil hard until setting point is reached.
3. Test for a set after 5 minutes using the flake, cold plate or thermometer test. As soon as setting point is reached, remove the pan from the heat and leave it to stand for a few minutes. Push any scum from the surface of the pan to the side and remove it with a metal spoon.
4. Gently stir the jam and pour it into clean warm jars, up to the brim. Seal the jars immediately with new twist top lids.