- 1kg of gooseberries
- 900g caster sugar
- 150g elderflower cordial
Got too many gooseberries? Try this fabulous recipe for elderflower and gooseberry jam. A great way to use and keep any unused gooseberries.
- Tip the gooseberries into a large saucepan or preserving pan with 300ml water.
- Cook over a low heat for about 15 mins, stirring occasionally, until the fruit has broken down into a soupy purée.
- Add the sugar and cook over a low heat until the sugar has dissolved, then turn up the heat as high as it will go and boil everything for 10 mins, stirring the bottom to make sure the jam doesn’t burn and skimming any scum off when it appears.
- If you have a jam or digital thermometer, the optimum temperature for the jam to set is 105ºC, but anything around 104ºC will be fine.
- Once you have done this add the elderflower cordial, than allow to cool and decant and keep for up to 1 month