ELDERFLOWER JAM

This elderflower jam is similar to rose petal jam and is therefore much more loose set than a standard fruit jam. It’s delicious swirled through whipped cream, served with fresh fruit or used in cakes and desserts.

6 large heads of Elderflower

350g caster sugar (divided)

300ml water

1tsp citric acid or 1 tbsp lemon juice

¾ tsp powdered pectin

1. Pick 6 large heads of elderflower, preferably in the morning. Make sure to pick away from roads and pollution. Give them a shake to remove any bugs or dirt but don’t wash as you’ll lose a lot of the pollen that gives the jam its flavour.

2. Pull the flower heads from the stems and then layer the flower from one head into a medium sized jar followed by 50g of caster sugar, repeat until you’ve used all the flowers and 300g of the sugar. Seal the jar and leave for 24 hours to infuse.

3. The following day tip the contents of the jar into a medium sized pan followed by 300ml of water. Bring the mixture to a boil and then reduce the heat and simmer for around 10 minutes. Remove from the heat and then strain the mixture through muslin or a coffee filter. Discard the flowers.

4. Into a small bowl whisk together the powdered pectin and remaining 50g of caster sugar. Return the strained liquid to the pan followed by the pectin mixture and whisk over a medium heat until dissolved. Continue to cook for a further 5 to 10 minutes until the mixture thickens very slightly. Add the citric acid or lemon juice, mix and then remove mixture from the heat.

5. Pour the hot jam into a sterilised jar, cover and leave to cool fully. The mixture will thicken up considerably once cooled. Will keep in the fridge for around 2 to 3 weeks once opened.