Photo: Krzysztof Ziarnek, Kenraiz, CC BY-SA 4.0 · source
Jam · From Bladwijzer
Gooseberry and elderflower jam
- Makes: ± 4 jars
- Time: 40 min
- From: Gooseberry
Ingredients
- 1 kg half-ripe gooseberries
- 100 ml water
- 500 g gelling sugar 2:1
- optionally 3 elderflower heads in a tea bag or piece of muslin
Method
- Top and tail the berries and rinse them.
- Cook them with the water for 5 to 10 minutes until they burst; hang the bag of elderflowers in the pan for the last 5 minutes, then remove it.
- Add the gelling sugar, bring to the boil, stirring, and keep at a rolling boil for 4 minutes.
- Do the cold-plate test, fill clean, hot jars with the hot jam and close at once.
Storing: Unopened, a year in a cool, dark place; once opened, keep in the fridge.