Green Gooseberry and Elderflower Jam

• 1.35 kg hard tart green gooseberries
• 1.1 litres water
• 5–6

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