Monday, 23 June 2014

Gooseberry and Elderflower Conserve

Whilst picking jam strawberries at a local pick-your-own to make into a sorbet, I also picked some gooseberries to make into a conserve. It's simple to make and it uses up some of that elderflower cordial that I recently made.

Here's the recipe:

900g (2lbs) of gooseberries
900g (2lbs) of granulated sugar (not jam sugar - gooseberries have loads of pectin in them already)
4 tablespoons of elderflower cordial
Small amount of butter

Put a couple of saucers in the fridge.

Take a large, heavy-bottomed saucepan and smear the bottom with the butter. This helps to prevent any sticking during the rapid boil.

Top and tail the gooseberries and add to the saucepan with 150ml of water. Bring to the boil and then simmer slowly until the gooseberries have broken up and are tender (about 15 minutes).

Whilst this is happening put your oven on to a moderate heat (about 150oC)

Now add the sugar and stir well. Stir occasionally until you are sure that all of the sugar has dissolved into the liquid. This should take between 5-10 minutes. Now turn the heat up so that there is a rolling boil for 8 minutes.

Take off the heat. Put a small amount on one of the saucers. Wait for a minute or so. Whilst you are waiting put your jars on a tray in the oven. I made enough for 5 jam jars full.

Take the saucer and push the preserve with your finger. If it wrinkles then it is set. If not, boil for another 5 minutes and repeat.

Once it is ready, take off the heat, stir in the elderflower cordial and then leave to settle for 15 minutes.

Pour into the warm sterilised jars, seal with a waxed disc, put on the lid and leave to cool.

Here's a picture of my efforts.



I've also discovered this excellent website for making your own jam labels.