Tip the gooseberries into a large saucepan or preserving pan with 300ml water. Cook over a low heat for about 15 mins, stirring occasionally, until the fruit has broken down into a soupy purée.
Add the sugar and cook over a low heat until the sugar has dissolved, then turn up the heat as high as it will go and boil everything for 10 mins, stirring the bottom to make sure the jam doesn’t burn and skimming any scum off when it appears. If you have a jam or digital thermometer, the optimum temperature for the jam to set is 105C, but anything around 104C will be fine.
Do the wrinkle test (see tip) on a frozen saucer to make sure it’s set, then add the elderflower cordial and leave to cool before decanting your jam into sterilised jars.
Our downloadable labelsDownload our printable preserves labels – perfect for writing cook’s notes and gift messages. You can find them here.
Wrinkle testWhen you start making jam, pop a couple of saucers in the freezer. To test for the setting point, spoon a little of the boiled jam onto the cold saucer. After a couple of minutes, gently push your finger through the jam - if the surface wrinkles, it is ready. If not, return to the boil for two minutes, then retest.