Homemade strawberry and elderflower jam
Delicious strawberry jam with elderberries
Strawberries, jam and elderberries – these three words alone are enough to bring a smile to the faces of many food lovers and those with a sweet tooth. Combining these delicious ingredients in a single recipe results in a culinary masterpiece that is simply irresistible. Whether as a sweet accompaniment to breakfast or paired with a dessert to round off a delicious dinner, strawberry jam with elderflower is a real treat.
If you haven’t tried this delicious recipe yet, you should definitely add it to your to-do list. Whether spread on bread, toast or cake, this spread is sure to delight everyone.
So what are you waiting for? Get all the ingredients and give this delicious strawberry and elderflower jam recipe a go. It’ll send your taste buds into overdrive.
Key figures
Quantity: 1.5 kg jam
Cooking time: 4 to 5 minutes
Difficulty: Easy
Shelflife: 2 years
Ingredients
| Strawberries | fresh | 750 g | |
| Elderflower syrup | 250 g | |
| Granulated sugar | 500 g | |
| Pectin | 25 g | |
| Citric acid | 10 g | |
| Water | 10 g | |
Manufacture
Wash the fresh strawberries, remove the green leaves and then place them in a large saucepan. Pour in the elderflower syrup.
Note: If you want a more intense elderflower flavour, you can increase the amount of elderflower syrup and reduce the amount of sugar.
Mix the sugar with the pectin and add this mixture to the strawberries in the saucepan. Bring everything to the boil until the strawberries soften, then start to purée them thoroughly.
By the way, we recommend using granulated sugar,pectinandcitric acidinstead of standard jam sugar, as the latter often contains palm oil and/or preservatives.
Dissolve the citric acid in the water and then pour it into the puréed jam. Bring this mixture back to the boil and leave it to simmer for 4–5 minutes so that it thickens slowly. In the meantime, prepare the preserving jars. To do this, bring some water to the boil and fill the preserving jars to the brim with the boiling water. Dip the lids of the jars into the hot water as well. Then empty the jars and fill them with the finished jam. It’s best to use a funnel to help you with this.
Turn the filled jars upside down once and leave them like this for about 5 minutes. This will sterilise the lids as well.
Storage & Shelf life
The finished, boiled-down jam will keep for up to two years.
Strawberry season is finally here again, which means we can pick fresh, juicy strawberries straight from the field! It’s an experience you shouldn’t miss. And whilst we’re picking strawberries, we can pick elderflowers at the same time. It’s peak season right now, and both strawberries and elderflowers offer plenty of delicious ways to use them. From jams to refreshing, summery drinks and mouth-watering desserts – the possibilities are endless and creative! If you’ve never picked elderflowers before, it’s time to give it a go! Elderflowers are an ingredient in many recipes and add a special touch to any dish. Give it a go and treat your taste buds to something new!
Nutritional information per 100 g
Energy value in kJ:691 kJ |Energy value in kcal:163 kcal |Fat:0.5 g, of which saturated fatty acids: 0.025 g |Carbohydrates:37 g, of which sugars: 37 g |Protein:0.87 g |Salt:0 g
Related products
Pectin (yellow ribbon), 30 g
Citric acid, 20 g
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Comments
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Wunderbare Konfitüre
By: Franziska On 2025-06-16Schmeckt einfach himmlisch. Eignet sich super als selbstgemachtes Geschenk.
Replied by: Rebecca Odermatt On 2025-08-11
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