Strawberry & Elderflower Jam
User Reviews
5
Strawberry & Elderflower Jam
Description
This jam recipe starts by crushing washed, hulled strawberries and combining them with granulated sugar and freshly squeezed lemon juice. Elderflower heads are incorporated to infuse the mixture with a subtle floral aroma. The fruit and sugar blend is first gently heated to dissolve sugar, then brought to a rolling boil with constant stirring to prevent scorching. After about 14 minutes, the jam is tested for a proper gel by chilling a small spoonful and checking its consistency; boiling continues as needed until ready.
The hot jam is carefully poured into sterilized jars and sealed immediately to preserve freshness. It should be stored in a cool place and consumed within the first year for optimal color and flavor, though it remains stable longer. This jam pairs well with bread, scones, or as a sweet complement in various recipes.
Proper sterilization of jars and lids is essential to extend shelf life. The process involves washing and heating jars to eliminate bacteria, while lids should be boiled and drained before use.
Ingredients
- 1 kg strawberries washed and dried, hulled
- 1 kg granulated sugar
- 2 tablespoon lemon juice freshly squeezed
- 4 elderflower washed (by immersing in water) & dried, large heads
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
- Sterilize jars by washing in hot soapy water or from the dishwasher, fill with boiling water then empty, and heat in the oven at 140°C for 20 minutes before filling with jam.
- Sterilize lids by boiling in water and draining before use to ensure proper sealing and preservation.
- Strawberry & Elderflower Jam is best eaten within 12 months for optimal color and flavor but is shelf stable for several years if sealed and stored properly.
- The jam sets when a chilled spoonful forms a gel-like wrinkle when pushed with a finger; if not, continue boiling and testing.
User Reviews
Overall Rating
5
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