Elderflower and Gooseberry Jam
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.
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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.
- Place the Elderflower in a muslin bag and place in the pan too.
- Bring to a gentle simmer for about 10mins or util the fruit is soft.
- Remove the Elderflower.
- Add the Sugar and stir until dissolved.
- Bring to a boil and reach 105°C setting point.
- Skim off any scum from the top and then pour into sterilised jars.
