Gooseberry & elderflower jam
Ingredients
for 4 glasses
| 1 kg | gooseberries, stems removed, halved |
| 1 ½ dl | elderflower syrup |
| 600 g | sugar |
How it's done
Jam
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.
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