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SWEET AND TART GOOSEBERRY & ELDERFLOWER JAM

By Delicious Recipes!Posted on
SWEET AND TART GOOSEBERRY & ELDERFLOWER JAM

SWEET AND TART GOOSEBERRY & ELDERFLOWER JAM

I know it may sound unusual, especially where I’m from, but if you enjoy sweet-tart jams, this one is a must-try. The delicate aroma of elderflower perfectly complements the tangy gooseberries, creating a unique and delightful combination. Though I had doubts in the first 15 minutes when the cooked gooseberries looked unappetizing, the jam’s appearance improved wonderfully after adding sugar.

This jam is made exclusively with underripe gooseberries.

🕒 Prep Time: 20 min

🍳 Cook Time: 40-45 min
🍽️ Yields: About 5 jars (300 ml each)

Ingredients

  • 1.2 kg underripe gooseberries
  • 7 large elderflower heads
  • 1 kg sugar
  • 2 tsp vanilla extract (or 1 tbsp homemade vanilla)
  • 1 tsp butter

Instructions

  1. Place a few small plates in the freezer to chill.
  2. Trim both ends of the gooseberries using a knife, then wash thoroughly in several changes of water.
  3. Cut as much of the elderflower stems as possible and tie the flowers tightly in a piece of cheesecloth.
  4. Grease the bottom of a large pot with butter, add gooseberries, and place the elderflower bundle in the center. Pour 200 ml cold water over everything.
  5. Cook over medium heat for about 15 minutes until gooseberries are very soft. Use a potato masher to crush any remaining whole berries, stirring occasionally.
    I use a cast iron wok for jams—it’s spacious and prevents burning.
  6. Add sugar, stir well, and continue cooking for another 15 minutes until sugar dissolves completely. Stir occasionally. Remove the elderflower bundle, squeeze out the liquid, and discard.
  7. Increase heat to high and cook for 10 minutes, stirring continuously. Be careful—jam splatters and can burn.
  8. Test jam consistency by placing a teaspoon on a frozen plate; chill for 1 minute, then check if it sets. If too soft and runny, cook for additional 5-minute intervals, testing after each, until desired thickness is reached.
    I cooked mine an extra 10 minutes.
  9. Remove from heat and stir in vanilla extract.
  10. Sterilize 5 jars (300 ml each) by washing, drying, and placing them in a 200°C oven for 20 minutes.
  11. Fill hot jars with jam, wipe rims clean, seal tightly with lids, and invert jars for 10 minutes to create a vacuum.
  12. Wrap jars in a blanket and let cool overnight. Store in a cool, dark place such as a cellar or pantry.

💡 Tips

  • Use underripe gooseberries for the perfect balance of tartness and texture.
  • Tying elderflowers in cheesecloth makes removal easy and keeps the jam clear.
  • Frequent stirring prevents scorching, especially during the final boil.
  • The frozen plate test is the best way to check jam setting.

🍽️ Perfect For

  • Unique homemade fruit preserves
  • Sweet-tart jams for breakfast or desserts
  • Gifts for jam lovers and foodies

📝 Final Thoughts

This gooseberry and elderflower jam offers a refreshing and fragrant twist on traditional preserves. Its lively tartness and floral notes create a jam that’s both nostalgic and new, perfect for spreading on toast or adding to desserts.