Here are a few things you can do with elderflowers this summer. They are out in force in the south and appear to have not yet kicked in in the North. Favored by jam makers and foragers alike their perfumed flowers are a real reminder of summer that can be bottled and jarred to keep you feeling summery all year round. Enjoy.
- 2.5lb (approx. 5kg pectin / jam sugar)
- 5 lemons
- 40 elderflower heads
- 25 elderflower large heads
- 2 oz citric acid
Place sugar and water in a pan with split lemons and bring to the boil. Pour over the elderflower heads and cover. Leave in a cool dark place for 5 days stirring every day. After 5 days run through a fine sieve or muslin to remove all the flowers and stir in citric acid. Pour into sterilised bottle (pour boiling water into old screw top wine bottles) and store in a cool place.