Green gooseberry ‘muscat’ jelly

Makes about 1 litre of jelly (roughly 3 x 350ml jars) • 500g green gooseberries • 500ml water • 500g (approx) unbleached,

granulated sugar • 6 elderflower crowns, picked over to remove insects and tied up in a muslin bag (if you can’t get hold of flowers, use 50ml elderflower cordial instead) Place the gooseberries in a large preserving pan, add the water and simmer until the gooseberries have burst. Drain them through a jelly bag and measure out 250g of sugar for every 250ml of juice. Heat the pulp in the cleaned preserving pan, add the sugar, stirring until it dissolves, and then add the elderflowers in their bag. Taste the jelly mixture after five minutes and then every now and again to make sure the Muscat taste is not becoming too intense. Remove the flowers when you are happy with the taste, and boil until the setting point is reached at between 104ºC and 105ºC. Pour into hot, sterilised jars. Eat on toast or use as a glaze for open fruit tarts later in the season.