I am posting 2 quick mid-week posts for jam recipes. During summer and early autum, I get busy making jam with seasonal fruits to stock up for cold winter.
So far, the jam-making summer 2015 has been great!: Strawberry & Rose Petal Jam and Rhubarb & Strawberry Jam, Cherry & Brandy Jam, Blueberry & Lavender Jam, Apricot & Orange, Peach & Earl Grey Conserve, and Raspberry & Elderflower Jam.
Here I present you a recipe for Raspberry & Elderflower Jam – perfect for preserving beautiful flavours of summer. This jam is ideal as a topping on scones and a filling in cakes.
RASPBERRY & ELDERFLOWER JAM
Makes about 800-900g (2-3 x medium jam jars)
Juice of ½ lemon
450g granulated sugar
3 tbsp elderflower cordial
- Put a small saucer in the freezer.
- Place the raspberries, lemon juice and 150ml water in a large heavy-based saucepan. Bring to the boil, then simmer for 5-10 minutes over medium-low heat until the berries are soft.
- Add the sugar and stir until it dissolves. Turn up the heat and bring to the boil. When the jam reaches a rolling boil, cook for 15-20 minutes, or until the jam reaches the setting point, skimming off any excess scummy froth on the top using a spoon.
- To test for a set, take out the chilled saucer from the freezer. Put 1 tsp of boiling jam on it. Allow to cool, then push it from one side with your finger. If your finger leaves a trail on the plate and jam wrinkles slightly, it is set. Always remove the pan from the heat while you test for a set.
- Once it has passed the test, remove from the heat. Stir in the elderflower cordial.
- Ladle the jam into warm sterilised jars, filling the jars almost to the brim. Seal the jars with metal lids. Store in a cool, dark place, and refrigerate after opening. This jam keeps 6 months unopened.
HOW TO STERILISE JARS
Wash jars and lids in hot soapy water, rinse and drain upside down, then put them in a cool oven (140C/Gas 1) for 15 minutes.