Elderflower and Strawberry Jam

• Skill Level: Easy
• Servings: 40

Ingredients

500g strawberries, hulled and chopped

1/3 Granny Smith apple, peeled and chopped

400g granulated sugar

3 tablespoons elderflower cordial

2 tablespoons lemon juice

Method

Put the strawberries and apple chunks in a large heavy saucepan.

Pour the sugar in and stir carefully over a low heat until the fruits start to reduce and the sugar is completely wet.

Once you have a juicy mixture, add the elderflower cordial.

Turn the heat up to medium and bring the mixture to a bubbling boil. Do not stir anymore at this point. Set the timer for 15 minutes and stay close so that it doesn't boil over.

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 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 and then stir in the lemon juice gently. Transfer to a glass jar or bowl to cool the rest of the way.

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.