Found the book
!
From another book 'Perfect Preserves' by Nora Carey: Red gooseberry jelly with elder flowers.
5 pounds red gooseberries - 4 cups sugar - 1/4 cup lemon juice - 10-12 elder flower heads.
Combine gooseberries with half the water and simmer gently 45 mins, or until fruit very soft.
Strain overnight through a jelly bag.
Measure juice and for every 2 cups add 1 cup sugar.
Combine juice, sugar, lemon juice and bring to boil slowly, stirring all the time.
Tie elder flowers in a cheese-cloth bag, add bag to mixture, boil until jellying point is reached.
Discrd flowers and ladle into warm sterilized jars. Seal.
Or my rough 'n ready jam.
Pick, scrooge, or buy red gooseberries! Top and tail, v. boring, don't always bother to tail
! Weigh your loot and put aside the same amount of sugar, preferably preserving but not essential.
Pick elderflowers on a warm sunny afternoon.
Put washed gooseberries in a wide saucepan with just enough water to stop them sticking, add a good splosh of lemon juice. Place elder flower heads on top, stalks upright (handle!). Very gently heat until gooseberries are soft, stirring just enough so they don't stick. It is nice if some hold their shape. Don't add the sugar until you think they are cooked enough for your liking, as this stops them from softening.
Take out the whole elderflower heads.
Add sugar and bring to a rapid boil. Usual jam tests.
Try not to burn your mouth by eating before it gets cold
Works just as well with green gooseberries but red makes a pretty pink jam
. And you won't find it in the shops...
