Prepare the jars by washing them well and sterilise by drying in a 150°C oven for 10 minutes.
Top and tail the gooseberries and wash them in a colander under a running tap.Pour into a large heavy based stainless steel pot with the water.
Mash roughly with a potato masher to break the skins slightly.
Simmer gently for approximately 30 minutes, this helps soften the skins which can become tough.
Add the sugar and stir over a gentle heat until the sugar dissolves.
You can feel the sugar on the bottom of the pan like sand.Increase the heat to a rolling boil and boil for exactly 4 minutes.
Use a kitchen timer.Stir in the elderflower cordial and mix well, and skim the jam.
Allow the jam to rest for 15 minutes before potting the jam to allow the fruit to settle and distribute evenly.
Pour the hot jam into warm sterilised jars and cover immediately.
Allow to cool completely, then date and label and store in a cool, dark place.
Refrigerate after opening.
Recipe supplied by Rozanne Stevens
