Elderflower Strawberry Jam

    3 hours 45 min

    I made this for the Royal Wedding, and being the wedding of the century - any old strawberry jam would not do. Instead, taking some inspiration from my favourite cocktail, the "Red Lady", I decided to do a strawberry and elderflower jam. Enjoy!

    16 people made this

    Serves: 40 

    • 500g strawberries, hulled and chopped
    • 1/3 Granny Smith apple, peeled and chopped
    • 400g granulated sugar
    • 3 tablespoons elderflower cordial
    • 2 tablespoons lemon juice

    Prep:20min  ›  Cook:25min  ›  Extra time:3hr chilling  ›  Ready in:3hr45min 

    1. Put the strawberries and apple chunks in a heavy saucepan that has plenty of extra room.
    2. Pour on the sugar and carefully stir it up. Heat the saucepan to low until the fruits to start to get juicy and completely wet the sugar. After it has juiced up, add the elderflower cordial.
    3. Turn up the heat to medium until it becomes a big boiling mass. Do not stir anymore at this point. Set the timer for 15 minutes and stay close so that it doesn't boil over.
    4. After 15 minutes, turn off the heat to let the bubbles die down, and then gently tilt the pan to make sure that the juices at the bottom of the pan look somewhat viscous or sticky. This indicates that the pectin has cooked out of the apples to thicken the jam. If you don't sense any bit of viscosity, cook it at most another 5 minutes. Let the jam cool in the pan until it reaches nearly room temperature and then stir in the lemon juice gently. Transfer to a glass jar or bowl to cool the rest of the way.
    5. As it cools, it will get clear and beautifully red, thanks in part to the lemon juice. Refrigerate for a few hours to help it finish setting, and then enjoy!


    For something special, try using St Germain elderflower liqueur instead of the elderflower cordial.

    Low sugar version

    For a jam that is lower in sugar, use 200g sugar. Then replace the remaining 200g sugar with Splenda, using the amount as directed on the Splenda packet.

    See it on my blog

    See the original recipe on Postmodern Hostess!

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    Reviews in English (1)


    I was a bit leery about trying the low sugar version of this (with 50% Splenda) as most low sugar jams that I've made had added pectin to help them set. But I shouldn't have worried at all! Even with the low sugar, this jam set perfectly, and became a lovely clear colour when done. It tastes brilliant too, much better than any other low sugar jam I've tried before. Truly worth 5 stars.  -  13 Aug 2011