Preparation

1

Step 1

Shake out the elderflower umbels, then rinse carefully under cold water. Drain well. Cut the flowers from the thick stems and place them in a bowl. Pour over the apple juice. Leave covered overnight.

2

Step 2

The next day, remove the cones from the juice and squeeze them vigorously so that as much aroma as possible is present. It doesn't matter if flowers remain in the juice.

3

Step 3

Wash the strawberries and remove the stems, then puree the fruit. Mix strawberry puree with apple and lemon juice and sugar in a large saucepan. Bring slowly to the boil and simmer for 4 minutes, stirring constantly. Skim off any foam that may form with a slotted spoon.

4

Step 4

Carry out setting test. Pour the boiling hot jam into the prepared, hot jars. Close these immediately with preserving rings, glass lids and preserving clips. Allow to cool.

For the recipe, you'll need:

Ingredients

Portions

8

Food

  • 6.0 large Elderflower umbels
  • 500.0 ml Apple juice
  • Juice of one lemon
  • 500.0 g Strawberries
  • 1.0 kg Jam sugar