Tuesday, 27 August 2013

Gooseberry and elderflower preserve

I love gooseberries and combined with elderflower are absolutely delicious. You can eat this preserve with toast, croissant or brioche or use it in cakes and tarts.  You definitely have to try it!

  • 900g gooseberries
  • 800g granulated sugar
  • 150ml elderflower cordial
  • 1 tsp unsalted butter 
  • 3-4 saucers placed in the freezer (to test if the jam is the right consistency)
  • 3 x 450g jars 
To sterilise the jars place in a pre-heated oven at 100C for about 5 minutes, or simply wash in a dish-washer.

Spread the butter onto the base and sides of a heavy- based sauce pan.  Top and tail the gooseberries and place in the sauce pan along with the elderflower cordial.  Bring to a simmer and let it cook, until fruit is soft and starts to break up, about 15 minutes.

Add the sugar, stir well and continue cooking on a low heat.

When the sugar has dissolved completely, bring to a boil and leave for about 6-8 minutes.

Place a spoonful of the preserve on to a cooled saucer and place in the fridge, when cooled completely the preserve should form a thin skin on top, if it doesn't, boil for further couple of minutes and repeat the test.

Leave it to set slightly for 10-15 minutes, then pour into sterilised jars. 

This recipe makes about 1300g of preserve.


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