Ingredients
- (or if it doesn't set - Green Gooseberry Syrup with Elderflower)
- 1kg gooseberries
- 500ml water
- 10 heads of foraged elderflower
- 1kg sugar
- a walnut of butter
- 4~6 recycled jars with lids
Green Gooseberry Jam with Elderflower
Method
- 1
- Top and tail the berries (use scissors)
- 2
- Place in a large saucepan with water and the flowers floating atop
- 3
- Cook over a medium heat until the fruit is soft but retains its shape
- Remove the flowers
- 4
- Add sugar and stir gently until the sugar dissolves then stop stirring
- 5
- Bring to a rolling boil for 13~15 minutes until it reaches 104
- 5°C (setting point)
- 6
- Add the lump of butter to dissolve the pectin scum on top
- 7
- Pour in to sterilised jars (10 minutes in an oven at 100°C is good) and cover with lid (that has been boiled in water)
- 8
- Eat on toast, pancakes, or scones
Comments
You can also dilute this with a little balsamic vinegar then heat it for a stunning accompaniment to pork.
Thanks to McArthurs Berry Farm for providing the gooseberries used in the cooking demonstration at the Otago Farmers Market
If you would like to download a printable version of this recipe, please click here
