Elderflower & Gooseberry Jelly by Valentine Warner

It can prove tricky to find fresh gooseberries these days as they, sadly, are not as popular as they used to be. This is why I have used canned fruit. The jelly is still excellent! Lady elderflower and hairy man gooseberry were born to be summer lovers

Serves 4 Prep time Bake time
Elderflower & Gooseberry Jelly by Valentine Warner

Ingredients

  • 2 x 300g tins of gooseberries in syrup
  • 200ml Belvoir Elderflower Cordial
  • 200ml water
  • 12g of sheet gelatine (7 sheets approx measuring 7.5 x 11cm)
  • Fine kitchen muslin
  • 1-1 ½ pt jelly mould

Method

  1. Pour the cordial into a saucepan followed by the water & the gooseberries with their syrup, I would note here that the gooseberries are dull in colour but once heated they will take on a wonderful blush
  2. Very gently burst the berries with a potato masher. Do not pulverise them. Bring the mixture up to the faintest wobbling simmer but not hotter.
  3. In a separate bowl snap the gelatine into shards & cover in only just enough warm water to soak, remembering that once wet the gelatine will become limp. The water must not be boiling as it will destroy the properties of the gelatine. Leave it there until well softened , 5 minutes or so
  4. Double up some of the muslin in a sieve over bowl
  5. Pour the contents of the saucepan slowly into the lined sieve & allow to drip through of its own accord, if the latter half of the liquid stops dripping through, distress the pulp gently with a spoon to get it going again. Do not fiercely press the pulp to extract it as this will make your jelly misty.
  6. While the jelly syrup is still warm drop in the gelatine, pulling it apart as you add it, this will help to eradicate lumps
  7. Whisk until all the gelatine has totally dissolved then pour straight into the mould & cover the top with cling film. Allow the jelly to set in the fridge for at least 4 hours
  8. When ready to serve, tease away the bottom of the jelly from the sides of the mould before briefly dipping it in a big bowl of hot water, if it’s a thin plastic mould or metal mould 1 or 2 seconds is ample.
  9. Turn out the jelly onto a serving plate .Double cream is a must.
  10. Peeled & very thinly sliced rounds of cucumber tossed in a tablespoon of sugar & left to drain then wrung out are also a very refreshing accompaniment.