Elderflower Jam

Elderflower Jam


35 people made this

About this recipe: 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.


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.

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Reviews (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

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