How convenient that elderflowers are in season at the same time as early gooseberries. Here, again, elderflowers bring their unique and delicate flavor to a classic British combination.
Makes about 3¾ cups
INGREDIENTS
- handful of fresh elderflowers
- 2 pints gooseberries, stems and blossom ends removed
- 3 rounded cups sugar
- juice of 2 small lemons
INSTRUCTIONS
- First, shake the flowers, face down, to remove any unwanted creatures, then wrap them in a piece of muslin and tie into a bundle.
- Place all the ingredients in a preserving pan and heat gently until simmering, pushing the elderflower bundle in among the gooseberries during their initial simmer. Remove immediately from the heat and pour the contents into a ceramic or glass bowl. Cover the surface with waxed paper, pushing it down onto the fruit. Leave the bowl overnight in the refrigerator.
- Remove the bundle of elderflowers before returning the fruit to the preserving pan for the final cooking time.
- The next day, pour the contents of the bowl back into the preserving pan and heat gently, stirring to be sure that all the sugar has dissolved. Then turn up the heat and boil rapidly to reach setting point. This takes very little time to achieve—only 5–10 minutes—and you need to watch that the syrup doesn’t burn. Skim if necessary.
- Pour the jam into hot, sterilized jars and seal.
