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.
My Top Tips*Always read the full recipe first. *Assemble all your ingredients and everything you need before you start. *For baking check the size of tins I'm using as this makes a big difference to your cakes. * I use medium sized eggs unless otherwise stated. * I use extra virgin olive oil unless otherwise stated. * I use unsalted butter unless otherwise stated. * Check out My Preserving Kit!
Keyword elderflowers, strawberry jam
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