How To Make Elderflower and Gooseberry Jam

Homemade Jam Recipes

Ingredients: Elderflower and Gooseberry Jam Recipe

Photo of Elderflowers12 large elderberry flowers
2 lb / 1,000 grams of gooseberries
2 lb / 1,000 grams of white granulated sugar
13 1/2 fl oz / 400 ml tap water
1 lemon

Method - What To Do

When picking elderflowers, if using a cultivated variety, the flowers may be larger, but they seem to have less flavour, so the recipe may benefit by picking a few more. Of note, always pick the elder flowerheads on a sunny, dry day.

Photo of GooseberryAs soon as you have picked your elderflowers, place them into a large pan and pour on the water. Do not wash the flowers, as you will wash away some of the nectar and the flavour. If there are any tiny insects or bits of debris in the flowers, don't be alarmed, as these will be strained off later.

Leave your elderflowers to sit in the water for a day or two, and then strain this flavoured liquid through a fine sieve covered in muslin. Strain again if necessary and pour this elderflower water back into a deep pan. Trim all of the gooseberry ends and add to the saucepan, squeezing over the juice of one lemon.

Bring the gooseberries to a boil and simmer until they have become soft. This should take no more than 15 minutes. Take the saucepan off the cooker and then stir in the sugar, being careful not to break up the gooseberries too much. When all of the sugar has dissolved, place the pan onto the cooker hob once more and bring to a rolling boil for ten minutes, stirring to prevent burning.

The elderflower and gooseberry mixture will start to gain a subtle pink colour, which is a good indication that it is approaching its setting point. Test its setting properties by dripping a little of the jam onto a chilled saucer (from a fridge, or even better, a freezer), and then wait one minute to see if a skin has appeared. If so, remove from the heat, whereas, if the jam is clearly still too runny, simmer some more and then try the test again, as many times as necessary.

Allow your freshly made batch of elderflower and gooseberry jam to cool for ten minutes, scooping off any scum and bubbles that have been left on the surface. It is important that it cools and starts the thicken up slightly, so that the fruit is more evenly spread within the jars. Ladle the mixture into your glass jars (these must have been thoroughly sterilised earlier), topping with wax discs before screwing on the lids tightly.

Elderflower and Gooseberry Jam Recipe - More Jam Recipes.