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Gooseberry elderflower jam is a tasty treat that combines tart gooseberries with sweet, fragrant elderflowers. This jam is easy to make at home and tastes great on toast, muffins, or mixed into desserts. You’ll need fresh gooseberries, sugar, and elderflowers or elderflower cordial.
To make the jam, cook the gooseberries until soft, add sugar and elderflowers, then boil until it sets. The result is a unique spread with a balance of tangy and floral flavors. Try making a small batch to enjoy this seasonal delight.
Exact Ingredients (Gooseberry Elderflower Jam)
To make this tasty jam, you’ll need a few key ingredients. The amounts can be adjusted based on how much jam you want to make.
Possible Substitutes
For the gooseberries, you can use either green or pink varieties. If you can’t find fresh gooseberries, frozen ones work too. Just thaw them first.
Instead of fresh elderflowers, you can use elderflower cordial. About 2-3 tablespoons per batch adds a nice floral flavor.
White sugar is standard, but you could try a mix of white and brown for a deeper taste. Honey is another option for part of the sugar.
Lemon juice helps the jam set. If you’re out, try lime juice or even a bit of apple cider vinegar.
For a twist, add a splash of gin or vodka at the end of cooking. This gives the jam a grown-up kick.
Instructions
First, gather your ingredients. You’ll need gooseberries, sugar, and elderflower cordial or fresh elderflower heads.
Top and tail the gooseberries. Place them in a large pan with a splash of water.
If using fresh elderflowers, add them now. Simmer gently until the gooseberries are soft.
Remove the elderflower heads if used. Add sugar and stir until dissolved.
Bring the mixture to a rolling boil. Cook for about 10-15 minutes, stirring often.
Test for setting point by putting a small amount on a cold plate. It should wrinkle when pushed.
Once ready, let the jam cool slightly. Pour into clean, sterilized jars while still warm.
Seal the jars tightly. Label them with the date and contents.
Store your gooseberry elderflower jam in a cool, dark place. It will keep for up to a year.
Enjoy your homemade jam on toast, scones, or as a cake filling!
Tips, Tricks & Storing
Get ready to make some tasty gooseberry elderflower jam! Here are some handy tips to help you out:
Pick firm, ripe gooseberries for the best flavor. Remove the tops and tails before using them.
Try adding a splash of elderflower cordial for extra flavor. About 5 tablespoons per kilogram of gooseberries works well.
Use a large, heavy-bottomed pan to cook your jam. This helps prevent burning and sticking.
To test if your jam is ready: • Put a small plate in the freezer • Drop a bit of jam on the cold plate • Push it with your finger – if it wrinkles, it’s done!
Store your jam in clean, sterilized jars. Fill them while the jam is hot and seal right away.
Keep unopened jars in a cool, dark place. They’ll last up to a year this way.
Once opened, pop your jam in the fridge. It should stay good for about a month.
Enjoy your homemade gooseberry elderflower jam on toast, scones, or even stirred into yogurt!