Strawberry & Elderflower Jam
An Original Recipe by Lorraine Elliott
Preparation time: 10 minutes
Cooking time: 20 minutes
Degree of difficulty: very easy
Makes 3 jars
- 1kg/2.2lbs strawberries
- 1 1/3 cups caster or superfine sugar
- 2/3 cup lemon juice
- 150mls/5flozs. St Germain elderflower liqueur (or use elderflower cordial if you want it non alcoholic)
- 3 x 400g/14oz. jars
Step 1 - Wash and hull the strawberries and cut medium sized ones in half and large ones in quarters. Place in a bowl with the sugar and lemon juice and stir until the sugar is mixed through.
Step 2 - Heat the bowl of strawberries in the microwave for 3 minutes on 100% power. Carefully remove from microwave and stir and then heat for 10 minutes on 100%.
Step 3 - While it is cooking, sterilise the jars (make sure no rubber seals darlings!) by placing them in a 180C/350F oven for 10 minutes. Keep in oven while jam is cooking-the jars must be hot when the hot jam is ladled into them or the glass will break and that is annoying because broken glass ruins a jam party.
Step 4 - Carefully remove the bowl from the microwave (it will be very hot) and stir it and check the texture. Keep cooking for 3 minute intervals until it starts to thicken to a lightly syrupy texture (it thickens more on cooling).
Step 5 - When the jam is done add the St Germain and while it is hot, ladle it into the hot jars. With a clean, damp paper towel wipe down the lip of the jar. With a teatowel place the lids on tight and then turn upside down and allow to cool. When cool, the button should be pressed down and the jam is sealed. You can also take the step of canning the jars by boiling them in water too.