Pink Gooseberry & Elderflower Jam Recipe

Pink Gooseberry & Elderflower Jam Recipe

Welcome to Autumn and to the Autumnal weather. Though Summer may be on its way out, there is so much to celebrate in the coming months. Now is the time to start thinking about jams and comfort foods. Pies, pastry and halloween are my favourite things and jam is becoming a recipe that everyone must try. Make your own with whatever you have available and taste the difference. We are blessed with wonderful produce that we can afford to experiement and eat healthly. Gooseberries are in season and can make a delicious jam. 

Karen Burns-Booth has just the thing with her pink gooseberry and elderflower jam recipe. 

Serves makes 2.25kg (5lbs)
Prep time 20 minutes
Cook time 10 minutes
Total time 30 minutes

Ingredients

  • 1kg pink gooseberries (2 1/4 lbs)
  • 300ml water (1/2 pint)
  • 150ml elderflower cordial (1/4 pint)
  • 1.3kg sugar (2lbs 12ozs)

Directions

Step 1

Top and tail the gooseberries and place them in a preserving pan with the water and elderflower cordial. Bring them to the boil and then turn down the heat and simmer gently for about 10 to 15 minutes, until the gooseberries are soft and have broken down

Step 2

Meanwhile, warm the sugar in a low oven.

Step 3

Remove the sugar from the oven and place the clean jam jars in the oven to warm - you can now turn the oven off. Leave the jam jars in the oven until needed.

Step 4

Add the sugar to the gooseberries in the preserving pan and stir until dissolved. Bring the jam to a rapid rolling boil and boil hard until setting point has been reached.

Step 5

Test for a set after 5 minutes, using the flake test, a cold saucer or the thermometer. Remove the pan from heat once setting point has been reached and allow to stand for a few minutes. Remove any scum from the surface with a metal spoon.

Step 6

Gently stir the jam and pour or spoon through a funnel into the warm jam jars, filling the jam up to the brim of the jars. Seal the jars immediately with clean screw top lids, or with waxed discs and cellophane covers held in place with an elastic band.

Step 7

Setting points: Flake test - dip a large spoon into the pan of jam and scoop out a spoonful - hold the spoon horizontally over the pan of jam and allow the jam to drip......setting point has been reached when the jam forms a long drip, like webbed feet, and hangs without dropping from the spoon. 
Cold saucer test - place two or three saucers into the freezer; spoon a spoonful of jam onto the cold saucer, and push it with your finger - setting point has been reached when the jam wrinkles and sets.
Temperature test - use a sugar thermometer and place the thermometer into a jug of boiling water just before testing for a set; lower the thermometer into the jam and setting point has been reached when the reading is 104.5C (220F).

This beautiful rosy red jam is made with pink gooseberries and elderflower cordial; it is fabulous when served on toast, croissants, muffins and crumpets and is also the perfect jam to add to baking and cakes. You can also add a dollop to your morning pot of yoghurt.

 For more seasonal recipes, visit Karen's website, Lavender and Lovage for more baking and cooking inspiration. 


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