Elderflower Jam

    3 days 20 min

    I make this jam (actually, I suppose it's more like a jelly) every year in early June with big beautiful elderflowers. It requires soaking for 3 days before you can actually make the jam in less than 15 minutes after that. Besides spreading it on bread, you can use it to glaze fruit tarts or as a sweet filling for cakes mixed with cream.

    167 people made this

    Makes: 3 (500ml) jars

    • 12 elderberry umbels or flowerheads
    • 1½ litres cold water
    • Juice of 1 lemon
    • 1.5kg jam sugar

    Prep:15min  ›  Cook:5min  ›  Extra time:3days soaking  ›  Ready in:3days20min 

    1. Place the elderflowers in a large saucepan and pour over the water. Cover and let stand for 3 days.
    2. Pour the liquid through a fine sieve into a large pot; add lemon juice and sugar. Boil for 5 minutes.
    3. Spoon the finished jam/jelly into sterilized jars. Close lids tightly and store in a dry cupboard or fridge.

    Recently viewed

    Reviews & ratings
    Average global rating:

    Reviews in English (6)


    There is no way that a jelly will achieve a set in 5 minutes of boiling even with pectin sugar. I made some yesterday and it was just starting to set at 35-40 minutes. This morning it looks like I have just achieved a set and I'm not going to touch it for 6 weeks or more. It looks good but I should ignore the cooking instructions and start checking for set after 10 minutes on a rolling boil.  -  04 Jul 2012


    Probably needs a bit longer than 5 mins  -  06 Jun 2012


    Mine won't set, and there is a lot more of it than 3x500ml jars  -  01 Jul 2012