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Homemade strawberry and elderberry jam

6 Liked
 

Delicious strawberry jam with elderberry

Strawberry, jam and elderberry - these three words alone bring a smile to the faces of many gourmets and those with a sweet tooth. The combination of these delicious ingredients in one recipe results in a culinary masterpiece that is simply impossible to resist. Whether as a sweet accompaniment to breakfast or in combination with a dessert to round off a delicious dinner, strawberry jam with elderberries is a real treat.
If you haven't tried this delicious recipe yet, you should definitely put it on your to-do list. Whether you spread it on bread, toast or cake, this spread will delight everyone.
So what are you waiting for? Get all the ingredients and try out this delicious strawberry and elderberry jam recipe. It will send your taste buds to heaven.

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Most important key data

Quantity: 1.5 kg jam

Cooking time: 4 to 5 minutes

Difficulty level: Easy

Shelf life: 2 years

Ingredients

Strawberries | fresh750 g
Elderflower syrup250 g
Granulated sugar500 g
Pectin25 g
Citric acid10 g
Water10 g

Manufacture

Wash the fresh strawberries, remove the green leaves and put them in a large saucepan. Pour in the elderflower syrup.

Info: If you want a more intense elderflower flavour, you can increase the amount of elderflower syrup and reduce the amount of sugar.

Mix the sugar with the pectin and add this mixture to the strawberries in the pan. Boil everything together until the strawberries soften and then start to puree them well.

We recommend using granulated sugar, pectin and citric acid instead of standard preserving sugar, as this often contains palm oil and/or preservatives.

Dissolve the citric acid in the water and then pour it into the puréed jam. Bring this mixture to the boil again and leave to simmer for 4-5 minutes so that it thickens slowly. In the meantime, prepare the preserving jars. Boil water and fill the jars to the brim with the boiling water. Dip the lids of the jars into the hot water. Empty the jars again and then fill them with the finished jam. It is best to use a funnel for this.

Turn the filled jars upside down once and leave them to stand for about 5 minutes. This also sterilises the lid again.

Storage & shelf life

The finished, boiled jam can be kept for up to two years.

Strawberry season is finally here again, and that means we can pick fresh, juicy strawberries straight from the field! This is an experience not to be missed. And while we're picking strawberries, we can also pick elderflowers. They are currently in season and both strawberries and elderflowers offer many delicious possibilities for further processing. From jams and refreshing, summery drinks to mouth-watering desserts - the range is varied and creative! If you've never picked elderberries before, it's time to give it a try! Elderflowers are an ingredient in many recipes and add a special flavour to the dish. Give it a try and let your taste buds be transformed!

Nutrition declaration per 100 g

Energy value in kJ: 691 kJ | Energy value in kcal: 163 kcal | Fat: 0.5 g, of which saturates: 0.025 g | Carbohydrates: 37 g, of which sugars: 37 g | Protein: 0.87 g | Salt: 0 g

 
Posted in: Cooking, Breakfast, Seasonal recipe ideas, Spring & Easter, Sweet recipes, Summer & 1 August, Sweet basic recipes

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