Elderflowers are a quintessential sign of the British summertime and have a distinctive floral scent. The flowers bloom for just a small time, usually in late May- early June and are best picked after rain or on a dewy morning. The trees grow abundantly- we forage our local area and can easily pick sufficient flowers in just a short time. This jam is very soft- more like a jelly- and preserves the wonderful flavour all year round, perfect spread on fresh sourdough, crumpets or scones.
- 12-15 large elderflower umbels or flowerheads
- 1.5L water
- 1.5kg jam sugar
- 2 oranges
- 2 lemons
- 1 Zazou Emporium Ugandan vanilla pod
- ½ tsp citric acid, mixed with 1 tsp water
- Place the flower heads in a large bowl and cover with the cold water.
- Peel the oranges and lemons and place the zests in the bowl with the flowers and water. Cover, and allow to infuse at room temperature for 24-48hours.
- Strain off the liquid, and place in a large pot or jam pan. Add the sugar and vanilla and bring to the boil.
- Reduce the jam to a simmer and continue cooking until the jam reaches 104 deg C on a sugar thermometer.
- Alternatively, place a couple of spoonful’s of the jam into a shallow dish and allow to cool. The jam has reached setting point when you can draw a clean line through the jam with your finger, and a skin forms within 5 minutes.
- Remove the jam from the heat and add the citric acid.
- Carefully pour the hot jam into sterilised jam jars. Close the lids tightly and turn the jars upside down to cool.
- Leave in a cool place for a minimum of 3 days, to allow the pectin to fully set.