Wash the gooseberries if necessary, top and tail and put them into a wide stainless steel preserving pan with the water. Tie the elderflowers in a little muslin bag and also add to the pan. Simmer until the gooseberries are soft and the contents of the pan are reduced by one third – approximately 30 minutes. Heat the sugar in a moderate oven (160°C/325°F/Gas 3). Remove the elderflowers and add the warm sugar, stirring until it has completely dissolved. Boil rapidly for about 10 minutes until setting point is reached (220°F on a jam thermometer). Pour into hot clean sterilized jars, cover immediately and store in a dry airy cupboard.
This jam should be a nice fresh green colour, so be careful not to overcook it.
© 2001 Darina Allen. All rights reserved.