How To Make Elderflower Jam
Homemade Jam Recipes
Ingredients: Elderflower Jam Recipe
12 large elderberry flowers (common 'sambucus' tends to have a stronger flavour than cultivated varieties')
3 lb / 1,300 grams of jam sugar (if you are unable to get this special preserving sugar, you can add some commercial pectin to the mixture with normal granulated white sugar instead)
50 fl oz / 1,500 ml of cold tap water
1 large lemon
Method - What To Do
This is a very refreshing type of jam that will instantly remind you of springtime - both the taste and the smell. The fragrant flavour of the elderflowers works as a good base for other fruit, such as apples, gooseberries or plums. However, do bear in mind that the flowerheads arrive early in the year, before soft fruit begins to crop. Therefore, if you would like to include additional fruit, frozen portions or a supermarket shelf will most likely prove to be the easiest source.
Place all of the freshly picked elderflowers into a large saucepan and pour over the cold water. It is important not to wash the flowerheads, since you will wash away valuable flavours. Do not be concerned if there are any tiny insects on the flowers or pieces of debris, as these will be strained off later. Mix in the juice of one large lemon, cover and allow to stand for at least 24 hours, preferably 48 hours, to fully infuse the flavour of the elderflowers.
After 24 to 48 hours, pour your liquid through muslin or a fine sieve, into another pan, and then add the sugar (and pectin if you are not using jam sugar). Stir the liquid over a medium heat to dissolve the sugar and bring to a boil for around five minutes.
As soon as five minutes has passed and the consistency of your elderflower jam has started to thicken, you can remove the pan from the heat, skimming off any foam from the surface. Then, using previously sterilised jam jars, pour the liquid into glass jars, top with prepared circles of wax paper, screw on or close the lids and allow to cool.
Elderflower Jam Recipe - More Jam Recipes.
