RECIPE: Apple & Elderflower Marmalade Jam
Today we are pleased to bring you a delicious recipe for Apple and Elderflower Marmalade Jam courtesy of Victoria Baker of Little Wren Pottery. This is a perfect recipe for this year because, thanks to the warm weather, many of you may already have Elderflower starting to bloom in your gardens. So get out there and harvest away! There's nothing like picking something straight from the garden and turning into something delicious to spread on your toast!
The Elderflower is starting to bloom quite early this year as I made cordial last year in late June. I still had a bit of this cordial hanging around the house, I'd made quite a lot of it, so I decided to turn the last of it into jam.
I made this up with apples since we had some in the fruit bowl starting to turn but, I'd imagine, this would be equally lovely with rhubarb. I've called this marmalade rather than jam because it has a slightly bitter aftertaste rather than being purely sweet.
If you don't have any cordial in your fridge you'll need:
- 500ml of elderflower heads;
- 500 grams of jam sugar; and
- 500ml of water in this recipe but the other ingredients and method are the same.
Ingredients
- 1 kg of apples, ideally Bramley but I used Russets
- 500ml of Elderflower cordial
- 275 grams of jam sugar
Directions
- Before you start this recipe ensure that you have either two very large jam jars or 3 smaller ones; sterilise them by putting them in the dishwasher first and use them warm if you can.
- Peel, core and dice the apples; you don't want the pieces to be too large to avoid any bits left in your jam tumbling off your toast.
- Place the apples in a large saucepan and let them cook down so they go soft and pulpy.
- Once softened pour in the cordial and jam sugar, stir the pot so that the sugars combine together and leave to boil for at least 20 minutes.
- Next, check your jam at regular 10 minute intervals to ensure it doesn't stick to the bottom of the pot and to test its setting ability by using a cold plate and placing some of the jam on it.
- If the jam 'wrinkles' leaving a clear trace behind then it's ready to be bottled.
- Take your jam jars and carefully pour the jam into your jars, leave overnight and its ready to use in the morning!
Comments
Sounds delicious!!
Sounds delicious!!Post new comment