Tuesday, 26 June 2012

Strawberry and elderflower jam

Another post featuring the delightful elderflower and that ever so delightful quintessential British Berry - the Strawberry. 

I like to make Strawberry jam ever year as I believe that the end result is far superior to any shop bought jam or preserve and you just can't beat strawberry jam on scones, on toast or in your victoria sponge.
Strawberry jam can be difficult to set as the fruit is low in pectin, so I tend to use jam sugar or add pectin powder to my jam so I am ensured a good set. I decided to add elderflowers to the mix to capture the beauty of the individual flowers and their fragrance and also some vanilla to further enhance the jams flavour.
I recycle my jam jars and  this recipe makes about 4 jars, so ensure they are washed and sterilised and warm in the oven ready for your potting.


800g British Strawberries, hulled and washed
1kg jam sugar or ordinary granulated sugar and a sachet of pectin
3 large elderflower heads- snip off the tiny flowers and remove wildlife
2 tsp vanilla paste


Mash your strawberries into your jam pan and then add your sugar and pectin, slowly heat the pan until the sugar has melted, stirring frequently.
Once your sugar has melted increase the heat, keeping stirring until you have a good rolling boil which won't be stirred down, now boil until setting point or follow the instructions on your pectin as to long to boil.
Once setting point is reached stir in your vanilla and elderflower flowers and pot in to your warmed jars.
Allow to cool and store

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