Ingredients

The following ingredients have 4 Servings
  • 1 kg hulled strawberries (washed and dried)
  • 1 kg granulated sugar
  • 2 tablespoon lemon juice (freshly squeezed)
  • 4 large Elderflower heads (washed (by immersing in water) & dried)

Instruction

  • 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.