Strawberry Jam with Elderflowers
So soft and lovely, strawberry and elder flowers marry up for this subtle floral jam. If elder flowers are not available, you may omit for a perfect strawberry jam. Note: The calcium and directions for the calcium water in this recipe is included in the Pomona's package.
Ingredients
- 10 cups strawberries stems removed, halved
- 4-5 elder flower umbels
- 2 cups organic sugar or to taste
- ⅓ cup lemon juice
- 4 teaspoons Pomona's Pectin
- 4 teaspoons calcium chloride water included in Pomona's package
Instructions
- Place strawberries, elderflowers, lemon juice and calcium water into a heavy bottomed stock pot. Carefully snip individual florets into the fruit, discarding as much stem material as possible.
- Over medium heat, bring fruit and flower mixture to a simmer stirring frequently.
- Meanwhile, bring a water bath canner to a simmer, and prepare your jars and lids, and mix sugar and pectin into a separate bowl.When the fruit comes to a steady simmer, stir in the sugar and pectin.
- Cook for 1-2 minutes until dissolved.
- Ladle into sterilized half pint jars, leaving 1/4" head space. Wipe rims, and place on prepared lids and rings, screwing on finger tight.
- Process in a boiling water bath, covered by at least 1" of water for 10 minutes.
- Remove processed jars from canner and allow to cool completely. Check for seal and then loosen or remove rings for storage.