Instructions: Top tail and wash the gooseberries.

Put them in a preserving pan with the water and the elderflowers tied up in a muslin bag.

Simmer for about 30 minutes till the gooseberries are soft and the contents of the pan are reduced by about a third.

Remove the elderflowers add the warmed sugar slowly and cook stirring until it has dissolved. Then boil rapidly till setting point is reached about 15 minutes.

Be particularly careful not to overcook this jam or you will spoil its colour.

Cool a little turn into warm jars cover and store in a cool place.

Gooseberry jam is simply delicious flavoured like this with elderflowers.

To get the best out of it save it up for the winter and use it in tarts and steamed puddings.

Its a good idea too to bottle a gooseberry syrup perfumed with elderflowers for use in fruit salads and sweet sauces all the year round.

A spoonful of it will improve a gooseberry pie or flan and it seems to have a special affinity with blackberries.

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