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Add a photoServings: 1
Ingredients
- 1 3/10 kg green gooseberries
- 1 1/5 lt water
- 5 x or possibly 6 elderflower heads
- 1 9/10 kg sugar warmed
Directions
- Top tail and wash the gooseberries.
- Put them in a preserving pan with the water and the elderflowers tied up in a muslin bag.
- Simmer for about 30 min until the gooseberries are soft and the contents of the pan are reduced by about a third.
- Remove the elderflowers add in the warmed sugar slowly and cook stirring till it has dissolved. Then boil rapidly until setting point is reached about 15 min.
- Be particularly careful not to overcook this jam or possibly you will spoil its colour.
- Cold a little turn into hot jars cover and store in a cold place.
- Gooseberry jam is simply delicious flavoured like this with elderflowers.
- To get the best out of it save it up for the winter and use it in tarts and steamed puddings.
- Its a good idea too to bottle a gooseberry syrup perfumed with elderflowers for use in fruit salads and sweet sauces all the year round.
- A spoonful of it will improve a gooseberry pie or possibly flan and it seems to have a special affinity with blackberries.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 2500g | |
| Calories 572 | |
| Calories from Fat 63 | 11% |
| Total Fat 7.54g | 9% |
| Saturated Fat 0.52g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 61mg | 3% |
| Potassium 2574mg | 74% |
| Total Carbs 132.34g | 35% |
| Dietary Fiber 55.9g | 186% |
| Sugars 0.0g | 0% |
| Protein 11.44g | 18% |
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