Summer in the UK means strawberries, and strawberries to
me, among other things, mean jam.
Homemade strawberry jam is quite unlike the cloyingly
sweet version found in the supermarkets, and the addition
of elderflowers from the hedgerow makes it quite irestistible.
Try it and see.....
1.2 kg jam sugar
Juice of 1 lemon
3 or 4 heads of elderflower
Warm washed jam jars in a low oven. Chill a saucer in the fridge.
Heat strawberries gently with lemon juice in a large pan. Pick off the elder flowers into the pan - using a fork can help. Add sugar and continue to heat gently, stirring until dissolved.
Bring to the boil, & boil fast for five minutes. Test for setting: take the pan off the heat, spoon a little onto the cold saucer & replace in fridge. Leave for a minute or two, & test with finger: if the surface wrinkles, a set is achieved. If not, boil the jam for a bit longer and repeat the test.
Leave to stand for 15 mins. Use a potato masher to break up the fruit, skim off the surface scum, & pour into the warmed jars. Either seal immediately, or wait until completely cold......
.......then make some scones & enjoy a cream tea!
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