Gooseberry Jam

• 1 kg gooseberries
• 900 g granulated sugar

Place the gooseberries and 300 ml water in a large saucepan and add the elderflower blossom, tied in muslin, if using. Cook gently for 15 minutes until the berries have softened.

Add the flavouring of choice, or if using elderflowers, remove and squeeze the muslin into the pot. Stir in the