Gooseberry and elderflower jam

    12 hours 10 min

    This stunning gooseberry and elderflower jam is heavenly dolloped on rice pudding, as the filling for a sponge cake or even swirled into a fool.

    21 people made this

    Makes: 6 jars gooseberry and elderflower jam

    • 1.35kg gooseberries, trimmed and halved
    • juice of 1 lemon
    • juice of 1/2 orange
    • 200ml water
    • 1.35kg granulated sugar
    • 220ml elderflower cordial

    Prep:10min  ›  Cook:4hr  ›  Extra time:8hr setting  ›  Ready in:12hr10min 

    1. In a large preserving pan over a medium heat add the gooseberries, fruit juices and water. Simmer over a low heat for 3 hours, mashing the gooseberries a little to help release the juices.
    2. Add the sugar and the cordial and bring to the boil, stirring constantly to prevent sticking. After about 10 to 15 minutes of boiling, begin testing for the setting point of the jam. You can do this by placing a drop of jam on a cold saucer and pushing it with your finger. If the jam wrinkles, it is ready. You may need to continue checking for the setting point for up to 30 minutes.
    3. Transfer the jam into sterilised jars and seal immediately. Place in a cold, dark place and leave undisturbed for at least 8 hours to achieve a good set.

    How to sterilise jars

    Learn how to sterilise jars two ways with our handy step-by-step guide and video.

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    Reviews in English (1)


    So easy and very yummy!  -  06 Aug 2015