Elderflower Jam
1 Kg elderflower berries
800 g sugar (less than that would mean it won’t keep well)
Wash and weight the berries, put them in a pan and add sugar, some lemon or orange juice and eventually lemon zest. Let stand while you wash, rinse and warm up your jars.
Then, stirring, bring slowly to the boil and cook, always stirring until a drop of jam does not “run�?when put on a plate (or your usual method for testing jams).
Put in jars while still warm and close.
Eliana says they are good mixed with tart apples, always doing 800 gr sugar per kilo fruit.
Cooking time is similar to that of bilberry/ whortleberry jam, about 15-20 minutes, but the main thing is to keep testing.
Elderflower Jelly
20 nice fresh elderflower heads
2 l water
200 ml apple juice without preservatives
juice of 1 lemon
jellifying sugar
Wash flowers carefully. Put them, head down, in a bowl or pan with the rest of the ingredients, except sugar. Leave in the fridge for a week. Fileter the liquid and boil it for about 5 minutes. Then measure and add sugar:
1.250 kg sugar per litre (it can be less, but the jelly will be more liquid).
Boil hard for another 4 minutes.
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