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Gooseberry Jam

June 16, 2011

I have a good crop of gooseberries this year- I took the precaution of spreading netting over hoops to protect the bushes from the pigeons. Gooseberries make excellent jam and it’s relatively fail safe since the fruit is high in pectin.  I followed a favourite Mary Berry recipe which includes elderflower cordial and in my opinion it’s the perfect jam to eat with scones and clotted cream.

1kg gooseberries

300ml water

1kg sugar

150ml of elderflower cordial

Top and tail the gooseberries and place in a preserving pan with the water and elderflower cordial. Simmer for 30 minutes then add sugar and dissolve over a low heat. Boil for 10 minutes then test for set. Ladle into four heated jars (straight from the dishwasher).

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