1.5 kg/3 lb gooseberries
1.2litres/2 pints water
6 large elderflower heads tied in a muslin bag
- Put the gooseberries into a preserving pan. Add the water and bag of elderflowers, bring to simmering point then simmer for 30 minutes. Remove the muslin bag. Stir in the sugar until it has dissolved. Bring tot he boil and boil rapidly for about 10 minutes until the temperature reaches 104 degrees C/220 degrees F or until the surface of a little of the jam when dropped onto a cold plate and left to cool a little wrinkles when pushed lightly.
- Pour the jam into sterlised jars and wipe the rims with a hot damp cloth and cover the surface of the jam with waxed discs, waxed side down making sure they lie flat. Cover the tops of the jars immediately with dampened cellophane and secure with string. Or use screw top jam lids. Label and store in a cool dark dry place.