Now summer is here, my attention has turned from garden rhubarb to gooseberries and elderflowers.
Elderflowers are so abundant in woodland around here, and are just fantastic for making enough jam or jelly to last until next year.
Gooseberries are expensive from supermarkets and greengrocers, but they are recognised as being an easy fruit to grow.
One of my favourite jams is the traditional combination of elderflower and gooseberry - it makes an gorgeously floral-scented and flavoursome preserve.
Gooseberries have enough pectin to set the jam even when using cheaper granulated sugar. However, I do like to pay the extra £1 and make sure I get a nice thick set by using jam sugar. It is up to you, of course.
The following recipe will give 3-4 jars.