We have been making jams, chutneys, cordials and jelly from local fruit for many years. We are in the process of gathering recipes for those who want to try it at home or are keen to know the ingredients in each of our preserves. We rely on our experienced jam makers who we name on each label. Some recipes are taken from other sources and others are customised or newly invented. Here’s what we have so far…
Recipe based on one from Diane Gill
Makes 2.25 litres/around 4 pints
- 1.5kg/3 ½ lbs granulated sugar (cane sugar)
- 50g/2oz citric acid (available from chemists)
- 25-30 large elderflower heads (use more if they are small) gently wash and very gently shake to dispel any lingering insects and water.
- 2 lemons unwaxed, sliced
Dissolve sugar in 1.5litres/2 ½ pints of hot (boiled) water, stirring till dissolved, and leave to cool. When cool stir in the citric acid and add the elderflower and sliced lemon.
Cover and leave to infuse for one day (24 hours) at room temperature. Stir occasionally. Some recipes say leave for two days, but this can lead to over-infusion.
Strain through a fine sieve lined with muslin TWICE (or a new J-cloth rinsed out in boiling water) pour into clean dry sterilised bottles. Either use in the next few weeks, or pasteurise for 20 minutes at 85oC and store in a cool dark place for up to a few months.
Alternatively, freeze and then use as required. If freezing in glass bottles, don’t fill the bottles to the top, and don’t seal the cap until the liquid is frozen.
To serve, dilute to taste with still or sparkling mineral water.
- Choose a period of dry weather. Avoid picking when raining or after rain.
- Choose flowers which have just opened. Leave those which have gone brown or those that the petals fall off if you gently shake them.
- Elderflowers can attract blackfly, so avoid picking any infected bunches. Also avoid heavily polluted roadsides.