Strawberry & elderflower jam

Foraging diaries # 27 / Jam diaries # 16: Strawberry & elderflower.

Following a visit to Rectory Farm in Oxford with friends, we returned home with quite a lot of strawberries. Unlike last year, the strawberries weren't coping very well. I had to quickly turn them into jam so I was jam making like crazy for a day.

It so happens that the elderflower season was in full bloom so I decided to experiment.

This jam tastes exactly like a strawberry jam but with the sweet flavour of elderflower. It's subtle but it's there. It's worth making it if you can get your hands onto elderflowers.

Serves: 474g.

Ingredients:

• 450g strawberries
• 285g granulated sugar
• 6 elderflower heads
• juice of ½ lemon

Method:

1. Put the strawberries and lemon juice in a stainless-steel pan and cover with the sugar. Leave overnight.
   
   
   
2. Bring the strawberries to the boil and stir until the sugar is dissolved and the strawberries are cooked through. This takes around 30 min.
   
   
   
3. Remove from the heat, add the elderflowers and let it infuse during the day.
   
   
   
   
   
   
4. Once cool, remove the elderflower heads but squeeze the goodness from them before throwing them away.
   
   
   
5. Mash the berries with a masher or with a handheld blender. I use the blender as I like a smooth finish.
6. Bring to the boil and let it boil until it reaches a setting point, about 15 min.
   
   
   
7. Fill into sterilised jars, and cover with tightly fitting lids. I do not use silicone or paper discs so I fill the jars all the way to the top. The less air inside, the less chances of mould developing. 
8. Store in a cool, dark place.

How to sterilise jars and lids?

Jars: heat them in a 180°C oven for 10 min. Let them cool.

Lids: boil them in water for 10 min. Let them air dry upside down. If you are tight for time, let them dry on the door of the open oven once you've sterilised the jars and the oven if off.

What is a setting point?

Literature tells us that the jam setting point is reached at 105°C. I bought a sugar thermometer specially for this. I really cannot get my jams to get to 105°C so I quit on the thermometer!

There is an easier way, the wrinkle method, which involves a cold plate. Check this link out: https://www.cookingwithnanaling.com/how-to-tell-when-jam-is-set/

In time you won't need any of these methods. Experience of looking on how the jam sets on your stirring spoon will tell you when it's ready.

How long will the jam last for?

Literature tells you jams will last for 6 months and the more sugar you add to them the longer they will last as sugar is a preservative. Jams usually have a 1:1 fruit to sugar ratio to make them last longer.

Personally, that is not my experience. I usually use half the amount of sugar so a 1:½ fruit to sugar ratio. Some years we are eating jams 1 year later and they are still absolutely fine.

Perhaps the jam has developed a bit of mold on the top when you open it. Do not throw it away!!! Just scoop the mold out and continue eating. If you are a fast eater like my partner, you can store the jam in the cupboard. If you are not, store it in the fridge.