Making strawberry jam is the sign of summer for me, adding elderflowers so that it is Homemade Strawberry and Elderflower Jam just makes it even more special and oh so very British!
The bushes round here are still heavy with the bridal white of elderflowers. I love the scent and I love making edible goodies from this wonderful plant.
My latest elderflower creation is this fabulous jam with strawberries. I mean what could be better, those gorgeous tiny fragrant little elderflowers with the punch and flavour of bright bursting red strawberries, serious yum!
How to make strawberry and elderflower jam
Making this jam is sheer intoxicating enjoyment, flowers and berries, heady scents and lip smacking tastes….
Start by making the basis for the strawberry jam. I really like to let the flavours steep and develop so tend to chuck the berries (wash and hull them first of course) into my preserving pan with the sugar and freshly squeezed lemon juice, cover with a tea towel and let them sit all night.
Next morning the sugar will have dissolved and the strawberries will be full of flavour. Heat them gently to start with now add your elderflowers. Just shake out the flower heads to make sure there are no beasties in there and then pick off all those gorgeous little miniature flowers and drop them into the hot berry mixture on the stove. By this time I am totally and utterly carried away by the smell of the flowers and the sheer joy of actually cooking with something so pretty. Forgive me for waffling but this has to be the prettiest jam on record. Stir in those little flowers and bring the jam to a good boil for about 15 minutes. Skim off any scum on the top. Ladle into sterilised jars.
How long will this jam last?
Your strawberry and elderflower jam will last for up to a year unopened. Once you have opened the jar store it in the fridge and use up within a month.
New to preserving? Then don’t panic, I can take you from zero to hero in no time at all.
Just check out these handy articles to get you heading in the right direction fast;
How to make great jam and marmalade
How to make chutney and relish
How to sterilise jars and bottles
How to serve homemade strawberry and elderflower jam
This jam is of course just perfect on toast. But add it to a scone and cream and you are heading off into cream tea heaven. It is also good with ice-cream or as a layer in a victoria sponge.
Admire this gorgeous creation and eat it with sheer joy!
Check out my other homemade strawberry jams, I kind of like strawberry jam!
Italian Inspired Strawberry Jam
Strawberry Sage & Red Wine Jam
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.
How To Make Strawberry & Elderflower Jam
Ingredients
- 1 kg strawberries
- 1 kg sugar
- 1 lemon juice only
- 4 elderflower
Instructions
- Start by making the basis for the strawberry jam. I really like to let the flavours steep and develop so tend to chuck the berries (wash and hull them first of course) into my preserving pan with the sugar and freshly squeezed lemon juice, cover with a tea towel and let them sit all night.
- Next morning the sugar will have dissolved and the strawberries will be full of flavour.
- Heat them gently to start with and now add your elderflowers. Just shake out the flower heads to make sure there are no beasties in there and then pick off all those gorgeous little miniature flowers and drop them into the hot berry mixture on the stove.
- Stir in those little flowers and bring the jam to a good boil for about 10 minutes. Skim off any scum on the top.
- Have a saucer in the freezer for 15 minutes so that you can test for the set of the jam. You want to be able to put a teaspoon of jam on to the chilled saucer and have it form a skin and wrinkles when touched within 5 minutes of popping it in the fridge. Just keep boiling if it hasn’t reached this point yet.
- Once ready let it cool for ten minutes before you spoon it into sterilised jars.
It’s tough for me to get fresh elderflowers here, but I do have elderflower cordial. Would it be possible to substitute that, and if so, what quantity do you think would be required. Thanks!
Hi Diana
Try a tablespoon of elderflower cordial instead of the flowers and put this in with lemon juice etc at the begining of the recipe.
K x
Loved the recipe Found it very easy to follow..swapped the strawberries for raspberries instead…Pure lush! Thank you!
Hi Margareta
So thrilled that you liked the recipe so much. Raspberries sound perfect for this one.
K
This looks amazing and I would love to try it! Could it be canned, do you think?
Also, I think some instructions were left off at the end of this part: “Skim off any scum on the top. Have a s”
Thanks!
Hi Terri,
Yes I don’t see why not, it is such a lovely jam.
K x