Wednesday, July 2, 2014

strawberry & elderflower jam

I scoured the internet for a strawberry and fresh elderflower jam recipe before just adapting a few recipes and then winging it. Here it goes. 

strawberry & elderflower jam 
3 pints strawberries, hulled and halved (approximately 36 oz) 
1 1/2 tablespoons of water
1/2 cup of lemon juice (or juice of 1 lemon) 
2 1//2 cups of sugar
8 elderflower heads (petals only) 
Pectin, use per box instructions. (*side note below) 

Place strawberries and water in a jam pan or sauce pan over a medium heat and cook for 15-20 mins, stirring occasionally, or until the fruit begins to break down. 
Add pectin, sugar, elderflower petals, and lemon juice and stir until the sugar is dissolved. Increase heat to high and bring to the boil. Place a sugar thermometer in the pan, reduce heat to medium and cook for 30-40 mins at 220°F (or a low boil).
While the jam is cooking, use a metal spoon to skim any foam from the surface and discard*. Carefully pour into sterilized jars.

*Skimming the foam from the top will result in a lovely, clear jam.
*I used Pomona's Universal Pectin (it's for low sugar jam) I'm still not sold on this product, but it's what I added in this batch and it's not as thick as I'd like so feel free to use another. 

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