Green Gooseberry Jam with Elderflower

1. 1

   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.

2. 2

   Check the elderflower heads for any insects, then place on top of the gooseberries.

3. 3

   Cook gently until the berries are soft but still hold their shape.

4. 4

   Remove the elderflowers.

5. 5

   Add the sugar.

6. 6

   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.

7. 7

   Test for the setting point (see p. 41).

8. 8

   Remove from the heat, let rest for 10 minutes, then pot and seal (see pp.2122).

9. 9

   Use within 1 year.

10. 10

    Use this recipe for later-season gooseberries, without the elderflower.

11. 11

    The fruit will be sweeter and the jam will have a soft pink color.

12. 12

    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).

13. 13

    Let the flavors mix and mingle before spooning over broiled or grilled fish.

* Per serving · 4 servings · Values may vary.