Gooseberry and elderflower fridge jam
We're big fans of fridge jams - preserves made with roughly half the sugar of conventional jams. They have a lovely, loose, tender set and their fresh, fruity flavour is exquisite. Taken from the Channel 4 series, River Cottage to the Core.
Prep 10mins Cook 1hrs
Top and tail the gooseberries and place into a generous saucepan. Crush the gooseberries with a potato masher to release their juices (alternatively you could roughly chop them before adding to the pan).
Add the sugar and lemon and place onto a low heat, covered with a lid. Cook for 5-10 minutes to soften and collapse slightly.
Trim the larger stalks off the elderflower heads and place the heads into a piece of muslin.
Secure the muslin tightly and add to the pan, nestling it among the gooseberries. Turn off the heat and leave to infuse for 30 minutes.
After 30 minutes remove the muslin bag of elderflower and place the pan back on the heat.
Boil the jam over a medium high heat for 8 minutes. Pour into 4 x 400ml steralised jars and leave in the fridge to set and cool.
This jam will last in the fridge for up to 2 weeks and needs to be kept refrigerated.
- 1.5kg green gooseberries
- 750g granulated sugar
- 1 lemon, juice only
- 6 elderflower heads
This recipe is taken from...
If you like this recipe, you might like the following course...
Preserves - Early Summer
Join “Pam the Jam” and “Liz the Pickle” for a day of seasonal jamming, jellying and pickling at the River Cottage Cookery School.