Pink Gooseberry and Elderflower Jam

Serves	makes 2.25kg (5lbs)
Prep time	20 minutes
Cook time	10 minutes
Total time	30 minutes
Dietary	Gluten Free, Vegan, Vegetarian
Meal type	Breakfast, Condiment
Misc	Child Friendly, Pre-preparable
Region	British
By author	Karen S Burns-Booth

This beautiful rosy red jam is made with pink gooseberries and elderflower cordial; it is fabulous when served on toast, croissants, muffins and crumpets and is also the perfect jam to add to baking and cakes. You can also add a dollop to your morning pot of yoghurt.

Ingredients

1kg pink gooseberries (2 1/4 lbs)
300ml water (1/2 pint)
150ml elderflower cordial (1/4 pint)
1.3kg sugar (2lbs 12ozs)

Note

NB: Testing for set notes taken from First Preserves by Vivien Lloyd

Directions

Step 1	Top and tail the gooseberries and place them in a preserving pan with the water and elderflower cordial. Bring them to the boil and then turn down the heat and simmer gently for about 10 to 15 minutes, until the gooseberries are soft and have broken down.
Step 2	Meanwhile, warm the sugar in a low oven.
Step 3	Remove the sugar from the oven and place the clean jam jars in the oven to warm - you can now turn the oven off. Leave the jam jars in the oven until needed.
Step 4	Add the sugar to the gooseberries in the preserving pan and stir until dissolved. Bring the jam to a rapid rolling boil and boil hard until setting point has been reached.
Step 5	Test for a set after 5 minutes, using the flake test, a cold saucer or the thermometer. Remove the pan from heat once setting point has been reached and allow to stand for a few minutes. Remove any scum from the surface with a metal spoon.
Step 6	Gently stir the jam and pour or spoon through a funnel into the warm jam jars, filling the jam up to the brim of the jars. Seal the jars immediately with clean screw top lids, or with waxed discs and cellophane covers held in place with an elastic band.
Step 7	Setting points: Flake test - dip a large spoon into the pan of jam and scoop out a spoonful - hold the spoon horizontally over the pan of jam and allow the jam to drip......setting point has been reached when the jam forms a long drip, like webbed feet, and hangs without dropping from the spoon. Cold saucer test - place two or three saucers into the freezer; spoon a spoonful of jam onto the cold saucer, and push it with your finger - setting point has been reached when the jam wrinkles and sets. Temperature test - use a sugar thermometer and place the thermometer into a jug of boiling water just before testing for a set; lower the thermometer into the jam and setting point has been reached when the reading is 104.5C (220F).