Gooseberry & elderflower jam

Gooseberry & elderflower jam

  • 1
  • 2
  • 3
  • 4
  • 5
(2 ratings)

Prep: 5 mins Cook: 30 mins

More effort

Makes 3 x 340ml jars
Preserve the taste of the season and use up a glut of gooseberries and elderflower cordial to make this simple, sweet spread

Nutrition and extra info

  • Gluten-free
  • Vegetarian

Nutrition: per tbsp

  • kcal35
  • fat0g
  • saturates0g
  • carbs8g
  • sugars8g
  • fibre0g
  • protein0g
  • salt0g
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

  • 1kg gooseberries
    Gooseberry

    Gooseberry

    gooz-bear-ree

    The size of large grapes, but with a more spherical shape, gooseberries are related to the…

  • 900g granulated white sugar
    Sugar

    Sugar

    shuh-ga

    Honey and syrups made from concentrated fruit juice were the earliest known sweeteners. Today,…

  • 100ml elderflower cordial

Method

  1. 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.

  2. 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.

  3. 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.

You may also like

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
eileen19
19th Aug, 2015
A lovely jam, it set beutifully and the hint of elderflower gives a lovely taste? If you have never made jam before this is a good one to start with. When making jam you need no distractions, don't answer the door or the phone or before you know it, the jam will have burnt or boiled over.
ch0colate
12th Aug, 2015
5.05
Just finished making this wonderful jam and it has turned out brilliantly. Not too sweet and with a lovely pink colour. The addition of the elderflower makes it a bit special - I will be keeping it for gifts at Christmas. I did use jam sugar as that was what I had in the cupboard - I just didn't boil it as long before doing the 'saucer test'. The house smells lovely too! x
yummers
6th Aug, 2015
5.05
Made this using elderflower champagne instead of cordial. The finished result is delicious! Flavoursome and delicate with a perfect set.
yummers
29th Jul, 2015
5.05
If the jam is left to cool before being put in jars will this not mean that it doesn't seal properly/is not fully sterile? Could it be put in jars while still hot or is there a special reason for not doing this?
eileen19
19th Aug, 2015
Just leave the jam to cool for 15 - 30 minutes to allow it to thicken slightly so that the fruit will be evenly distributed through the jam.
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.