Elderflower and Gooseberry Preserve

 Experimented with this today and it taste heavenly!!! However I modified the original recipe ( again, sourced from  Food for Free )  to suit our needs.


For every  500 g of goosberries
 4 elderflower heads ( I added  at least 3x as much)
 500g sugar ( I used fruit sugar- approx 3 tbsp)
500 ml of water ( as I didn`t use soooo much sugar, I needed only about 1 cup of water ( about 200ml)

 Trim off as much of the elderflower stalks as you can. Top, tail and wash the gooseberries and put in a pan with the water. Simmer for half an hour, mashing the fruit to a pulp. Add the sugar. Stir rapidly until dissolved, and bring to the boil. Add the elderflowers, tied in muslin, and boil rapidly until the setting point is reached. Remove the flowers and pot in the usual way.

Gooseberry and Elderflower jam served with freshly baked wholemeal  milk rolls


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Another use of Elder Flowers : try adding some blossom to freshly harvested  honey