- 2 pounds (910 g) green gooseberries, tops and tails removed
- 4 cups (800 g) granulated sugar
- 1/2 teaspoon finely grated lemon zest
- 2 tablespoons elderflower cordial
- In a large, heavy-bottomed pot or preserving pan, combine the gooseberries and 1/2cup (120 ml) of water. Bring the mixture to a boil over medium-high heat; reduce the heat to medium-low and simmer the berries, stirring often and crushing them lightly, until they are pulpy and broken down, 10 to 15 minutes.
Stir in the sugar, lemon zest, and cordial. Bring the mixture to a boil and cook, skimming off any foam that rises to the surface, until the jam reaches the setting point, 15 to 20 minutes more.
Ladle the hot jam into sterilized jars, leaving 1/4 inch of headspace. Wipe the rims of the jars and apply the lids and bands; process the jars in a boiling water canner for 5 minutes. Allow the jars to seal, and store them in a cool, dark place. Refrigerate after opening.
More From Fruitful• Roasted Pear and Barley Pilaf Recipe
• Smoked Trout Salad Recipe With Apple and Purslane
Reprinted with permission from Fruitful (c) 2014 Brian Nicholson and Sarah Huck, Running Press, a member of the Perseus Books Group. You can buy this book from the MOTHER EARTH NEWS store: Fruitful: Four Seasons of Fresh Fruit Recipes.
Fruitful (Running Press, 2014) by Brian Nicholson and Sarah Huck is a trip to the local orchard, overflowing with ripe, seasonal produce…and it’s not just desserts! From sweet to savory (including fresh juices), every chapter is devoted to the produce of the moment: rhubarb, strawberries, apples, plums, apricots, peaches, quinces, pears, and more. The following recipe for gooseberry-elderflower jam is from the chapter “Putting Up for Winter.”
You can buy this book from the MOTHER EARTH NEWS store: Fruitful: Four Seasons of Fresh Fruit Recipes.
Gooseberries and elderflower blossoms come to season at the same time, making them a natural and classic pairing, with the elderflower’s floral notes bringing out the tart gooseberries’ more delicate flavors. A high-pectin, high-acid fruit, gooseberries are ideal for jams.