Elderflower Jam
About this recipe:I make this jam (actually, I suppose it's more like a jelly) every year in early June with big beautiful elderflowers. It requires soaking for 3 days before you can actually make the jam in less than 15 minutes after that. Besides spreading it on bread, you can use it to glaze fruit tarts or as a sweet filling for cakes mixed with cream.
Ingredients
Makes: 3 (500ml) jars
- 12 elderberry umbels or flowerheads
- 1½ litres cold water
- Juice of 1 lemon
- 1.5kg jam sugar
Method
Prep:15min › Cook:5min › Extra time:3days soaking › Ready in:3days20min
- Place the elderflowers in a large saucepan and pour over the water. Cover and let stand for 3 days.
- Pour the liquid through a fine sieve into a large pot; add lemon juice and sugar. Boil for 5 minutes.
- Spoon the finished jam/jelly into sterilized jars. Close lids tightly and store in a dry cupboard or fridge.