Gooseberry & elderflower jam

Gooseberry & elderflower jam

Total: 30 Min. | Active: 30 Min.
vegan, lactose-free, gluten-free
Nutritional value / 100 g: 272 kcal
, Carbohydrate: 66 g
, Protein: 1 g


4 glasses


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center


1kg gooseberries, stems removed, halved
1 ½dl elderflower syrup
600g sugar
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4 jars, each approx. 300 ml

How it's done


Place the gooseberries and elderflower syrup in a pan, cover and simmer for approx. 10 mins. Add the sugar, bring to the boil over a medium heat while stirring. Boil fast for approx. 10 mins. Ladle the jam into the clean, pre-warmed jars while still boiling hot, fill the jars to just below the rim, seal immediately. Briefly upend the screw-top jars, leave to cool on an insulating surface.

Good to know
Tip: Instead of gooseberries, use strawberries, in slices.

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