Gooseberry and Elderflower Jelly

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4 lbs (2 kg) gooseberries

6 heads elderflowers

Granulated sugar

2 1/2  pints (1.5 litres) water

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1.    Wash the fruit but do not top and tail.  Put in a pan and add 1 1/2 pints water and the elderflower heads in muslin.  Simmer until fruit is tender and mash well.

2.  Strain through double muslin or through a jelly bag.  Drain for 15 minutes.

3.  Remove the pulp from the jelly bag and add 1 pint water.  Simmer again for 30 minutes and strain.

4.  Mix the two extracts together and add 1 lb (500 g) sugar to each 1 pint (600 ml) juice.  Bring to boiling point, dissolving the sugar and boil until setting point is reached.

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Author: Tamzin

Food activist and childhood nutrition advocate Tamzin Cochrane helps the busiest of people to cook up something healthy and delicious, even after a long day. She also helps companies and schools educate around—and create a culture and environment that truly supports healthy eating. Decades in the foodservice and hospitality industry have given Tamzin a well-rounded perspective on mealtime. She is passionate about bringing back the lost art of families and friends cooking together, and she loves seeing people enjoy the amazing tastes and textures of their communal effort. Inspiring children to cook and expand there horizons on food is very important. She shares this message through virtual coaching and video courses, by speaking at corporations, schools, and events, and through her recently-released video courses. Tamzin is found most often at The Pinny and Trowel Cooking School, which she opened in early 2020, it is located in Austin TX. Tamzin was born in England, grew up in Scotland, and now lives in Austin, Texas with her husband (who incidentally, is Scottish but grew up in England) and their children.

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