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IN SEASON


STRAWBERRY & ELDERFLOWER JAM


Strawberry complements the floral flavours of elderflower perfectly, making for a delicate summery jam.


1kg strawberries Juice of 2 lemons 150ml elderflower pressé 10 fresh heads of elderflower 750g jam sugar


MAKES 4 JARS


Rob Scott Head Chef.


1 If the strawberries are large, halve them. Put them into a deep saucepan with the lemon juice and elderflower pressé, bring to the boil and cook for about 10 mins over a medium heat until the berries have softened.


2 Add the elderflower heads to the pan and stir through, then add the sugar. Bring to the boil and cook until the temperature of the mixture reaches 104.5C on a sugar thermometer, stirring regularly to ensure the mixture doesn’t burn at the base of the pan.


3 Once the mixture is up to temperature, take the pan off the heat and using a sterilised teaspoon, place a little of the jam on a clean, chilled plate. Leave it to cool for a minute or so, then push your finger through the mixture. If it has formed a skin on the surface that wrinkles when pushed by your finger, then it has reached the setting point and the jam is ready. (If the mixture fails the wrinkle test, return the pan to the heat and repeat the wrinkle test again after a few more minutes of cooking.)


4 Once the jam has reached the setting point, remove and discard the elderflower heads (lots of flowers will have fallen off by then, which is fine, but you want to ensure all the stems are removed). Allow to stand for 5 mins, then transfer the jam to sterilised jars and seal. Store at room temperature for up to 2 months. Once opened, store in the refrigerator and eat within 4 weeks.


Gatherings by Flora Shedden, published by Mitchell Beazley. Photography: Laura Edwards


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