Elderflower and Gooseberry Jam RecipeOrigin: Britain Period: Traditional |
Ingredients:
2.8kg sugar 
Elderflower and Gooseberry Jam Preparation:Method:Slightly under-ripe gooseberries are best for this. Top and tail the gooseberries then trim the elderflower stems as close to the flowers as you can. Tie the flowers i a square of muslin for easy removal. Place the fruit in a saucepan along with the water. Bring to a boil, add the elderflowers then reduce to a simmer and cook for 30 minutes, or until the fruit is tender. Reove from the heat, take out the elderfowers, squeeze any liquid out of them and discard. Pulp or mash the fruit then add the sugar to the saucepan and stir until completely dissolved before adding the butter. Return to the flame then bring to a boil and cook rapidly for about 15 minutes. Test for setting by placing a plate in the fridge. Spoon a little of the jam onto the plate, allow to cook then move it with your fingernail. If a crinkly skin forms then the jam is ready. If not continue boiling for 5 minutes more and test again. Skim the surface then ladle into sterilized jars that have been warmed in an oven set to 100°C for 5 minutes. Allow 1cm of head space then secure the lid, allow to cool and store. |
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