Tuesday, 14 July 2015
As I mentioned when I posted our Gooseberry and Elderflower Jam recipe, the kids and I have been enjoying jaunts to pluck gorgeous fragrant elderflower in the nearby woodland.
I love elderflower jelly - it is a lovely sunny burst of floral summeriness throughout the year. I always make jars and jars of the stuff, giving some away of course, but making enough to see us through until the next summer.
It is nice just on toast for breakfast, or on brioche like in the photograph above, or beautifully dolloped on porridge for a morning treat.
It really is simple to make - no straining in jelly bags or tedious boiling with lemon pips in muslin...
How we make it
Steep around 5-6 flowerheads in blossom in about 1 litre of cold water for a couple of days.
Pour the sunny liquid through a fine sieve into a measuring jug and top up to 1 litre with cold water if it has lost some volume during the steeping.
Add a 1kg packet of jam sugar (just white sugar with pectin added). Bring to a boil and let it bubble for 10 minutes.
Pour into jars you have sterilised (while the jam is bubbling, I wash them with hot soapy water, rinse, then dry out carefully in the microwave - you could use an oven or just put them through a dishwasher.) Make sure the lids go on nice and tight.
Costings: £2.08 for the jam sugar at Asda, costed online 14/7/15, and free elderflowers. Makes around 4 large jam jars (of 250ml capacity) for 52p per large jar.
Smartprice jam is 29p per large jar, so of course works out cheaper... and there is nothing wrong with these jams (in fact, most of my jars began life as a smartprice jam container) but there really is something special and uplifting about starting your cold bleak winter mornings with a memory of summer walks....
Will you be giving this or other jams a go this summer? I would love to read about what will be bubbling away in your kitchen this summer!