If you live in the UK at the moment you’ll have noticed that Elderflower is starting to bloom, its really 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 too. I’ve named this a marmalade rather than a 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.
1 kg of apples, ideally Bramley but I used Russets
500ml of Elderflower cordial
275 grams of jam sugar
1. Before you start this recipe ensure that you have either two very large jam jars or 3 smaller ones, they should be sterile by putting them in the dishwasher first and its best to use them warm if you can.
2. Peel, core and dice the apples. You don’t want the pieces to be too large otherwise any bits left in your jam will tumble off your toast.
3. Place the apple in a large saucepan and let them cook down so they go soft and pulpy.
4. Once it’s softened down pour in the cordial and jam sugar, stir the pot so that the sugars combine together and then leave it to boil for at least 20 minutes.
5. Next check your jam at regular 10 minute intervals to ensure it doesn’t stick to the bottom of the pot and to test it’s setting ability by using a cold plate and placing some of the jam on it.
6. If the jam ‘wrinkles’ leaving a clear trace behind then its 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!
If your in the Sunderland area this weekend you can find me at the Sunderland Artist’s Group fair at the Seaburn Centre from 9am until 5pm, I’d love to see you there!