Strawberry Jam with Elderflower
Prep time
Cook time
Total time
An extraordinary spin on the original strawberry jam: infuse your strawberries with the irresistible scent of elderflower and add a clean, fresh, spring-like taste to your sweet jam.
Author: Stella
Recipe type: Jam & Preserves
Ingredients
- 1500 gr strawberries
- 10-12 elderflower heads, stalks trimmed
- 300 gr coconut sugar / raw cane sugar / xylitol
- juice of 1 lemon
- 1 packet of Dr. Oetker Gelfix Super 3:1
Instructions
- Wash and hull the strawberries. If they are bigger, quarter them.
- In a bowl mix together the strawberries, sugar and lemon juice, then put the washed elderflowers on top, even push them so the flowers are immersed in strawberries and lemon juice, so they can infuse the berries with their scent and taste. Let sit for some time from 30 minutes up to 4 hours so the strawberries let their juices out.
- Put in a pan and on low boil the mixture. (Be careful and stir it often so your jam does not burn.)
- Once it has boiled, add the Gelfix and keep it on the heat until your jam is thick enough.
- Put a spot of jam on a chilled plate and if it solidifies then your jam is ready to be put into sterilized jars. (If the jam is still liquid, keep it on low and stir it occasionally, it will thicken.)
- Pour into sterilized jars, screw the lids on tight and put them upside down on a tray. After 5-10 minutes turn them over and let them cool.
Notes
1. If you don't want to wait hours to let the strawberries and the elderflower sit to let out their juice, you can put everything in your pan and start boiling it straight away. I just suggest the wait time because it gives more time for the elderflower to infuse the strawberries with its scent.
2. I prefer my jam not to be too sweet and have the taste of fruit be dominant, but while cooking, taste the jam and if you find it not sweet enough add some more sugar.
3. I didn't blend the jam as I like to have bits of fruits in it, but if you prefer your jam to be of a more consistent thickness, then once your jam has reached the desired thickness take it off your stove (take out or leave the elderflowers, as you wish) and with an immersion blender blend until there are no more strawberry chunks.
4. I left the elderflowers in my jam, but depending on your preference you may take them out before pouring your jam in the jars.
2. I prefer my jam not to be too sweet and have the taste of fruit be dominant, but while cooking, taste the jam and if you find it not sweet enough add some more sugar.
3. I didn't blend the jam as I like to have bits of fruits in it, but if you prefer your jam to be of a more consistent thickness, then once your jam has reached the desired thickness take it off your stove (take out or leave the elderflowers, as you wish) and with an immersion blender blend until there are no more strawberry chunks.
4. I left the elderflowers in my jam, but depending on your preference you may take them out before pouring your jam in the jars.
Recipe by Stellicious Life at http://stelliciouslife.com/three-variations-on-strawberry-jam-2/