Delightfully tart and delicious with bread or toast.
2kg (4.5 lbs) gooseberries
2.5kg (5 lbs) granulated sugar
700ml (1 1/4 pints) water
6 sprays of just open elderflowers (if available)
1. Wash and top and tail the gooseberries. Place in a large pan with the water and bring to the boil on the boiling end of the hotplate.
2. Move to the simmering end of the hotplate and simmer gently until the skins are very tender. If using, shake the elderflowers well, rinse and tie in a piece of butter muslin: tie the bag to the pan handle and push the bag well down into the water before simmering the fruit.
3. Place the sugar in a roasting tin in the lower oven to warm through. Add the sugar to the fruit. Place the jars to warm in the lower oven at this point.
4. Stir the mixture until the sugar is completely dissolved, then move to the boiling end of the hotplate and boil rapidly. As the jam begins to thicken, remove the bag of elderflowers, pressing it against the side of the pan with a spoon. Test for setting in the usual way, every few minutes, (gooseberry has good levels of pectin and sets easily). Pot immediately into the hot jars, cover and seal them.