Strawberry & Elderflower Jam
A vibrant strawberry jam flecked with elderflowers, perfectly suited to a summer afternoon tea of scones and clotted cream!
Servings 4 300 ml jars
Ingredients
- 1 kg hulled strawberries washed and dried
- 1 kg granulated sugar
- 2 tablespoon lemon juice freshly squeezed
- 4 large Elderflower heads washed (by immersing in water) & dried
Instructions
- Start off by sterilising 5 x 300 ml jars (see notes below) and put 3 saucers into the freezer for testing set.
- Add the strawberries to a preserving pan or similar and crush with a masher.
- Add the sugar and lemon juice and heat on low until the sugar has dissolved, stirring regularly with a wooden spoon (any crunching noises means the sugar hasn’t yet dissolved).
- Snip or pull the Elderflowers from the stems and stir into the strawberries.
- Then turn up the heat and bring the pan to a rolling boil and stir constantly to avoid burning.
- After 14 minutes of boiling take the pan off the heat place a few drops of the hot jam onto a chilled sauce and put into the fridge for 30 seconds.
- Remove and push your finger through the jam. If a gel like crinkle occurs then the jam is ready, if not continue boiling for another 2 minutes at a time until a set is reached, repeating the test.
- Once ready, pot up the jam into the hot jars and seal immediately.
- Once cool, store in a cool dark place and keep in refrigerator once opened.
- Makes a little over 4 x 300 ml jars.
Notes
Sterilise jars by washing them in hot soapy water (or take them straight from the dishwasher), fill them with boiling water, empty and then place them in the oven for 20 minutes at 140°C where you leave them until the jam is ready. Washed lids should be sterilised with boiling water and then left to drain.
Strawberry & Elderflower Jam is best eaten within the first 12 months for colour and flavour but will be shelf stable for years.