Cooking elderflower jam

First batch of homemade jam for the junior Joneses - and boy do we feel like a bunch of old country-folk now! The elderflower have been steeping for two and a half days in water, together with a few mint leaves - time to strain them into a pot and cook it all up with some - who are we kidding, an absolute shedload of - sugar, plus lemon and pectin.

After stirring the mixture constantly over a rolling boil for five minutes, we poured the aromatic liquid into prepared jars and waited for it to set. Second time lucky for the setting (had to add more pectin and bring to a boil again) and the resulting jam was good for a first attempt - a bit too intense - next time we'll actually measure the liquid and steep for just two days.Read more