The elderflowers are currently in bloom. Make sure you pick flowers that are fully open. You only need 3-4 heads for this recipe.
Before you start make sure you top and tail your gooseberries. I do this with scissors to make sure I keep as much of the berry as possible. You will also need to sterilise some jars. Do this by washing them in hot soapy water and leaving them to dry in an oven heated to 100C
- Weigh your top and tailed gooseberries.
- Weigh out the same measurement of sugar.
- For the water, take the weight of the gooseberries and half it. Then measure out this amount as mls in water. For example I had 500g of goosesberries, 500g of sugar and 250mls of water (this made 3 jars).
- Add 3-4 heads of open elderflowers.
- Heat everything in a big pan and stir.
- Meanwhile place a plate in the fridge.
- When the jam becomes thick and gloopy it is ready to pour into the hot jars. You can check this by dropping a teaspoon of jam on the cooled fridge. It should set and wrinkle when you push it with your finger.
- Once the jars are filled, seal with wax circles and cellophane.
I am submitting this to Lancashire Food's elderflower challenge.