Jams and Jellies - or is it Jam and Jerusalem?

The fruits of our labours

Well, it wasn't quite the Women's Institute but there were moments last weekend when I thought I'd passed over into that mythical land of being the perfect wife, mother and pillar of the community. 

But then reality flooded back and I realised it was just a blip on my otherwise blemished reputation.

Willow weaving for the village flower festival, watching friends in the talent show at the Church and dos-a-dos-ing round the marquee on the green. All very Midsomer Murders and, for afficionados of Miranda, such fun! 

And how did we fill the brief pauses between these bucolic activities? By making jam with friends, of course. 

Foraging for Elderflowers, bribing a troupe of small boys to pick more gooseberries and gathering rose petals...bit part in Darling Buds of May, anyone?

Of course, like all these escapades it was worth every moment to have that exciting realisation that the jam has actually set and the jelly is wobbling invitingly.

So, here's the recipe for the Gooseberry & Elderflower Jam. Coming soon... Gooseberry, Elderflower and Rose Jelly. Yum! Can't wait.

Lovers' Knot - made with willow from the river and wild enthusiasm

Gooseberry & elderflower jam

Elderflowers, roses & a Cooking Gorgeous tea-towel

Essential:

1kg gooseberries

1kg sugar

150ml water

15 elderflower heads

Old jam jars sterilised in the dishwasher and warmed through in the oven (so they don't crack when you add the hot jam)

Useful:

Jam pan

Sugar thermometer

Small saucer in the freezer

Wax paper discs

Top and tail the gooseberries and cook them gently in 150ml of water in a large heavy bottomed jam pan. Pop the elderflower heads into the top of the pan - carefully shaking any insects off first. Leave the pan simmering gently for 10 or 15 minutes and remove the flower heads. Add the sugar, allowing it to melt softly into the water and then boil vigorously.

A sticky scum (urgh) will form unless you add a little knob of butter before it boils - or you can just skim off the scum with a slotted spoon.

And wait... until it reaches JAM on your thermometer.

At this point it's really easy to get over excited and decide it's done. BUT! Rush not! First, drop a little onto your ice cold saucer. If it forms a discernible skin that you can push gently with your finger then, and only then, is your jam ready for your jars.

If you haven't got a sugar thermometer and you plan to make jam again, then get one! Until then, you'll have to keep doing the saucer check - it will work.

Carefully spoon or pour the jam into your jars and top off with a wax paper disc and seal tightly. Leave to cool and wash off any sticky residue once the jam has set.

It's a snip

Elderberry Compote (also known as jam that hasn't set)

It is Shrove Tuesday 2011 and after twittering to others about how delicious my elderberry compote is on pancakes, I am inspired to put fingers to keys and share the recipe.

Delicious, almost free, long-lasting and SO easy to make! And, unlike my many other attempts at creating the perfect preserve, is always a resounding success. The secret being that it's not meant to set so it can't ever go wrong. I love recipes like that.

Obviously now is completely the wrong time of year to be out gathering elderberries but maybe the recipe below will spark a little thought when you next see those tantalising juicy berries hanging from the trees.

How to make your elderberry compote...

Gather as many berries as you can carry - but always leave some for the birds. I hate to see trees that have been stripped bare of their provinder. And make sure the berries in the bunches are ripe - it's disappointing to get home thinking you've got a great haul only to find that too many of them green and unusable (and it feels awful knowing they're wasted).

Once home, gently prise the berries from the stalks with your fingers. You can use a fork to tease them off but I've found that leads to too many stalks landing in the bowl - though that could just be me. Don't get too precious about the whole thing - it's meant to be easy and relaxed.

Next, give them a rinse and pop them in a heavy bottomed jam pan with approx equal amounts of sugar (or a bit less if you're feeling virtuous). DON'T panic that it looks too dry! The water on the berries will create enough liquid and if you add any more it will be too runny (I've done this several times and always regretted it. Restraint! Restraint!).

Check the temperature with a jam thermometer if you have one, or do the old saucer in the freezer trick (drop a little of the gooey liquid onto a very cold saucer, if it clings to the surface it's probably done). Remember it won't set (mine never has anyway!) but if you follow basic jam making principles it will work. Get it bubbling away with all the sugar disolved and smelling gorgeous. 

Pop it into jars that have been sterilised in the dishwasher (lazy but good option) and then heated through in a low oven so they don't shatter when you add the compote. Seal with wax discs and jar lids and label up.

Gorgeous & delicious!

How to use your elderberry compote...

You can use the compote in very many ways too...

Marbelled through whipped cream and served with homemade meringue is one of my favourites or, of course, today being Shrove Tuesday, served on hot fresh pancakes... mmmmmmmmm.