This jam is so quintessentially British. I mean elderflowers just sing of the British countryside and late spring/early summer. And this raspberry peach and elderflower jam brings all that summery goodness together in one glorious jar. It’s like a peach melba in a jar!
Raspberry Peach and Elderflower Jam
Summer in a jar and so easy to make. This peach and raspberry jam marries perfectly with the lightness of elderflowers. They have a flavour and fragrance all their own which can easily be overpowered.
This raspberry peach combination doesn’t overpower the elderflowers, it just makes it even better.
Well it was all about a peach melba actually. I adore a good peach melba dessert. In fact I’ve done a great recipe for deconstructed peach melba on my blog. Anyways, the peach melba, that mixture of ripe juicy sweet peaches with the tart yet sweet goodness of raspberries is a classic combination.
Now throw in elderflowers for that delicious floral taste and you are on to a winner.
This has to be one of the prettiest jams I’ve ever made. And boy have I made a lot of jam over the years. It’s spring/summer in a jar. Check out my other spring inspired recipes here.
Easy jam making
This raspberry peach and elderflower jam is really easy to make. It is just a case of bubbling up your fruit and berries along with the sugar and elderflowers allowing the jam making magic to happen.
French style jam making
I like to use the French style of macerating the fruit and sugar overnight to let the flavour of the fruit really shine as the juice is released into the sugar. This is of course optional, you can just make the jam all at once and skip this step if you like.
Using elderflowers in jam
Make sure that you give the flower heads a jolly good shake to remove all dust and any wee beasties tht might be lurking in there. Now carefully pluck off ll the little flower heads. This is just a bit time consuming but it is such a pleasant task filled with the delicious scent of elderflowers the minutes will pass in a haze of fragrance. Think of this s relaxation or living in the moment or whatever.
Don’t have any elderflowers? Then don’t panic. Just use 2 tbsp of elderflower cordial or the same amount of elderflower liqueur.
New to preserving? Then don’t panic, I can take you from zero to hero in the preserving stakes in no time at all!
Just check out these quick articles to get you started;
How long will this jam last?
Like all my jams this is made using the traditional British method of boiling the fruit with sugar. The jam will last unopened in a cool cupboard for up to a year. Once opened store in the fridge and use within a month.
How to serve this raspberry peach and elderflower jam
Serve this on your morning toast or with croissants for a gorgeously decadent start to the day.
Spread it in a Victoria sponge with cream on top for the perfect tea time treat.
Have this gorgeous jam on simple scones with some whipped cream for the perfect cream tea. Here are some great wee scone recipes for you to try;
Serve this delicious peach melba jam thinned down with a little water (or better still prosecco or other bubbles!) and spoon it over really good quality ice-cream for the perfect quick and easy yet rather posh dessert.
Looking for more summer time jam inspiration? Then check out these super eay jam recipes;
And if you are looking for more delicious raspberry recipes take a look at these;
Finally, if you do try this recipe don’t forget to leave a comment/star rating below as I just love to hear from readers. Want more Larder Love? Then follow me on Instagram, Facebook, Pinterest and Twitter and sign up for my newsletter too of course.
Raspberry peach and elderflower jam
- 1 kg fresh raspberries
- 1 peach peeled and chopped
- 1 kg jam sugar
- juice of 1 lemon
- 4 elderflowers heads of elderflowers, flowers picked off and stems discarded (if you don't have elderflowers use 2 tbsp elderflower cordial or elderflower liqueur instead)
- Place the raspberries, chopped peaches, jm sugar and lemon juice in a preserving pan and cover with a tea towel and leave overnight to mascerate (this is optional)
- Gently bring the pan to the boil and add the elderflowers and stir well
- Boil for approximately 15 minutes till it reaches setting point at 105C
- Carefully ladle into sterilised jars and seal