Page 88 - NT 2022 Almanac

Recipe for
Gooseberry and Elderflower Jam
Green jam might not be your first choice of spread, but this is delicious!
You will need:
Small plate
Large saucepan Wooden spoon Oven gloves
Metal teaspoon Ladle
Washed and sterilised jam jars Greaseproof paper, cut into circles
Coloured cloth Elastic band or ribbon or string
1 kg gooseberries 300 ml water
900 g granulated white sugar
100 ml elderflower cordial
1 Put the small plate in the freezer before you start making the jam.
2 Tip the gooseberries into the large saucepan with 300 ml water.
3 Cook over a low heat for about 15 minutes, stirring occasionally until the fruit has broken down into a mushy purée.
4 Add the sugar and cook over a low heat until the sugar has dissolved.
5 Ask an adult to help you turn up the heat as high as it will go and boil everything for 10 minutes. Stir the bottom of the pan to make sure the jam doesn’t burn.
6 Ask an adult to help you to skim off any scum that appears on the surface.
7 Take the plate from the freezer and put
a teaspoonful of jam on it. After a couple of minutes, push your finger through the jam.
If it wrinkles, your jam has set. If not, put the plate back in the freezer. Keep boiling the jam for two more minutes, then test again.
8 Once your jam has set, stir in the elderflower cordial.
9 Ladle the jam into the sterilised jars and place a circle of greaseproof paper on top
of each jar, then cover with the lid. You can decorate the lid with a circle of coloured cloth and hold it in place with an elastic band or ribbon or string.
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