Gooseberry and Apricot Jelly with Elderflowers

Preparation info
  • Serves


    • Difficulty


Appears in
Sweet Dreams

By Josceline Dimbleby

Published 1985

  • About

The humble elderflower, growing rampant on commons and often just where we don’t want it in a garden, neither looks nor smells particularly promising. Yet, mysteriously, it gives to cordials and sorbets, and to gooseberries and apricots, a divine flavour reminiscent of the best muscatel grapes.


  • 1 lb (450 g) fresh gooseberries
  • 12 oz (350


Top and tail the gooseberries. Cut the apricots in half and remove the stones. Put the fruit into a saucepan with the sugar and the strained orange and lemon juice. Add barely enough water almost to cover the fruit. Bring to the boil and simmer for 5 minutes, then remove from the heat and shake in just the flowers from the elderflower heads. Return to the heat and boil for another 5 minutes or