Elderflower and Gooseberry Jam

LiquidsSweet Sauces
This jam is a lovely companion to toast or cakes. I have used it for Victoria sponge cake fillings but also with scones. You can see it used in my Tower Cakes here too.  
What you'll need

1.3 kg Green Gooseberries
1.6 kg Granulated Sugar
6-7 Elderflower heads in full bloom
150 ml Water

  1. Wash, top and tail the Gooseberries and place in preserving pan with Water.
  2. Place the Elderflower in a muslin bag and place in the pan too.
  3. Bring to a gentle simmer for about 10mins or util the fruit is soft.
  4. Remove the Elderflower.
  5. Add the Sugar and stir until dissolved.
  6. Bring to a boil and reach 105°C setting point.
  7. Skim off any scum from the top and then pour into sterilised jars.