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Strawberry-lemon-elderflower jam

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Ingredients for 1 servings:

  • 800 g strawberries, washed and cleaned
  • 100 g lemon juice, freshly squeezed
  • 100 g syrup (elderflower syrup)
  • 500 g gelling sugar, 2:1
  • Elderflower umbels, fresh

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 35 minutes

Combine strawberries, lemon juice, and elderflower syrup with the gelling sugar in a large saucepan. Cook for a few minutes while stirring, then puree and bring back to a boil. Finally, stir in the elderflowers (2 good-looking heads, washed, drained well, and individual blossoms cut or plucked from the heads). While still boiling hot, fill jars and seal immediately. This recipe makes 5-6 small jars! Tip: I always freeze strawberry jam to keep its beautiful red color!

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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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