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Elderflower jam

Make the most of elderflower season with this lovely light, sweet spread.

Few things beat elderflower cordial. It’s so good, it rarely lasts very long at all in our household. But as we have a huge elderflower tree right outside our block of flats, it seems a shame not to make the very most of it. I know I say all my recipes are super-easy (they really are, mostly because I am lazy and grow bored of anything particularly fiddly: life is too short and food too good to spend hours fiddling around), but this one really is.

elderflower jam

You just need to get 12 reasonably-sized elderflower heads (pick fresh ones without any browning petals), and dunk them in a bowl containing 1 litre of water which you cover and leave for three days. When you’ve remembered to rescue the bowl from the windowsill you left it on, pour the mixture through a sieve into a heavy-bottomed saucepan with 1kg of sugar with pectin, and bring to the boil. Then simmer for five minutes until a drop of the mixture on a plate that has been left in the fridge solidifies into a distinct jammy lump.

elderflower jam

Pour into sterilised jars and store until needed. Keep in the fridge once opened.

2 Responses

  1. Gemma Garner

    This looks lovely. I’ve picked my elderflower heads ready to make it. Does the water for soaking need to be hot or cold? Thanks!

    Reply

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