strawberry and elderflower jam

  • 1kg strawberries, hulled 
  • 2½ cups (550g) white sugar
  • 2 cups (500ml) elderflower cordial
  • 1 tablespoon lemon juice 

 

  1. Place half of the strawberries and 1½ cups (330g) of the sugar in a medium bowl. 
  2. Use a fork or potato masher to crush the strawberries. Set aside for 20 minutes. 
  3. Place the crushed strawberries, remaining strawberries, remaining sugar, cordial and lemon juice in a large saucepan. Stir to combine, place over medium heat and bring to a simmer. Cook for 1 hour, stirring occasionally, skimming off any foam from the surface, until the mixture reaches 98°C on a sugar thermometer. 
  4. Carefully pour the hot strawberry and elderflower jam into sterilised jars. Serve with crumpets or scones. Makes 850ml. 

 

 

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