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Strawberry-rhubarb-elderflower jam

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Ingredients for 4 servings:

  • 1 kg strawberries
  • 1 kg rhubarb, cut into 2 cm pieces
  • 80 g elderflower umbels, only the plucked flowers
  • 1 kg gelling sugar (2:1)

Instructions

Working time approx. 1 hour 30 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 5 minutes; Total time approx. 3 hours 35 minutes

A sweet-scented spread

Half-puree the hulled strawberries and rhubarb pieces in a blender, reserving a few pieces for the boil. Mix with the preserving sugar and let stand for 1 to 2 hours. Add the elderflower blossoms before boiling. Bring to a boil over high heat (caution: the jam will be thick at first and tends to bubble vigorously). Boil for 3-4 minutes. If necessary, test for settling on a cold plate, but this recipe almost always sets. Pour into hot, rinsed screw-top jars, seal, and leave on the lid for 10 minutes. Keeps for at least 1 year. Prepare to be amazed by the extravagantly perfumed aroma!

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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