Friday, 6 July 2012
Gooseberry and elderflower jam
Making this recipe normally means that summer has arrived, though given the awful wet weather we have endured for the past 2 months, "summer" is hardly the description I swould use. Nevertheless, our gooseberry crop has now been picked and I have used it to make gooseberry and elderflower jam.
To make it, weigh your gooseberries and put them in your jam pan. Then add a good handful of edlerflowers - strip them from their stalks first.
Apply heat. Bring to the boil, stirring regularly. The fruit should quickly begin turning to a pulp. Once it has started boiling, turn heat down to allow it to simmer until all the fruit has pulped.
Then add sugar - the same weigh of sugar as you had of gooseberries. Stir in the sugar and bring back to the boil, keeping it on a rolling boil until it has reached setting point - ie when a skin forms on a small dollop of it on a saucer away from the cooker.
Then add to hot, sterilised jars.