Elderflower and Gooseberry Jam

2.7kg (6lb) Gooseberries
2.7kg (6lb) Sugar
1.1lt (2 pints) Water
12-15 Elderflower Heads
15g (½oz) Butter

Use slightly under ripe gooseberries and remove the tops and tails.
Cut off the elderflower heads stems close to the flowers.
Tie the flowers in a piece of muslin.
Place all of the fruit into a heavy bottomed saucepan and cover with water.
Bring to the boil.
Add the elderflower heads.
Simmer, stirring occasionally for 30-35 minutes or until the fruit is tender.
Remove from the heat and take out the elderflower, squeeze then discard.
Pulp or mash the fruit.
Add the sugar, stir until fully dissolved.
Add the butter.
Bring to the boil and boil rapidly, stirring frequently, for about 10 minutes.
Test for a set, when the setting point is reached, remove from the heat.
Skim the surface with a slotted spoon.
Pot the jam into sterilised jars.

See also: Setting and Potting Preserves

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Elderflower and Gooseberry Jam

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