This jam is made from the early gooseberries harvested in my mother’s backyard. They spent some time in the freezer and now they’ve turned into a jam that goes well with bread and butter, but also for meat dishes, especially old-fashioned roast beef in a pot.
GOOSEBERRIY JAM
500G GREEN GOOSEBERRIES
250 G JAM SUGAR
1 DL. ELDERFLOWER CORDIAL
JUICE OF 1/2 LEMON
2 TBSP. VANILLA SUGAR
Cook the gooseberries in a pot along with sugar, elderflower juice, vanilla sugar and lemon juice for 10-15 min until the berries are tender and the liquid begins to thicken.
Pour the jam into clean, sterilised and alcohol-rinsed glasses.
Keep it cool.
