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Gooseberry and elderflower jelly

This works best with early, slightly under-ripe gooseberries, which have a little more pectin. Makes about 1kg. From Hugh Fearnley-Whittingstall

1kg gooseberries
8-12 large, fresh elderflower heads 
Granulated sugar

Put the gooseberries and half the elderflowers in a preserving pan and almost cover with water. Bring to the boil; cook, stirring occasionally, until soft and pulpy (about 30 minutes), then tip into a jelly bag, suspended over a bowl. Add the rest of the elderflowers and leave to drip overnight.

Measure the strained juice back into the cleaned preserving pan. Add 75g sugar to every 100ml of juice. Stir over a low heat until the sugar has dissolved, then boil rapidly, skimming off any scum that rises to the surface, until you reach setting point. Measure this with a sugar thermometer, where setting point is 105C, or, after five minutes of boiling, drop a teaspoon of jelly on to a chilled saucer, put in the fridge for two minutes, then push your finger through the jelly. If the surface wrinkles, it's ready. If not, boil for five minutes more, then repeat the test.

Pour the jelly into sterilised jars and cover. Label when cool.