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Green Gooseberry Jam with Elderflower

2 1/4 pounds young gooseberries
About 8 heads of elderflower
5 cups granulated sugar


Top and tail the gooseberries (its easiest to do this with a pair of scissors) and put into a preserving pan with 2 cups of water. Check the elderflower heads for any insects, then place on top of the gooseberries. Cook gently until the berries are soft but still hold their shape. Remove the elderflowers. Add the sugar. Stir carefully, so as not to break up the fruit, until the sugar has dissolved, then bring to a full rolling boil and boil for 9 to 10 minutes. Test for the setting point (see p. 41). Remove from the heat, let rest for 10 minutes, then pot and seal (see pp.2122). Use within 1 year. Use this recipe for later-season gooseberries, without the elderflower. The fruit will be sweeter and the jam will have a soft pink color. To make a quick and easy piquant gooseberry sauce to go with mackerel, add a little cider or balsamic vinegar to warmed gooseberry jam (with or without elderflower). Let the flavors mix and mingle before spooning over broiled or grilled fish.

Source: www.epicurious.com