Rhubarb and Elderflower Jam

A gorgeous preserve that is a true taste of late spring.


 

  • 6 pound(s) rhubarb
  • 13 heads of elderflower
  • 6 pound(s) sugar
  • 2 lemons, grated rind and juice

 

 

  1. Cut the rhubarb into half-inch chunks.
  2. Place in a bowl, layering with the sugar.
  3. Tie elderflowers in muslin bags and place in middle of rhubarb.
  4. Leave for 24 hours.
  5. Put contents in bowl, bring slowly to boil and boil for 2-3 minutes only.
  6. Return to bowl and stand for 24 hours.
  7. Remove the elderflowers.
  8. Add the grated rind and juice of the lemons to the bowl then put all of it in a preserving pan.
  9. Boil rapidly until setting point is reached. Pour into warmed jars.

Method

  1. Cut the rhubarb into half-inch chunks.
  2. Place in a bowl, layering with the sugar.
  3. Tie elderflowers in muslin bags and place in middle of rhubarb.
  4. Leave for 24 hours.
  5. Put contents in bowl, bring slowly to boil and boil for 2-3 minutes only.
  6. Return to bowl and stand for 24 hours.
  7. Remove the elderflowers.
  8. Add the grated rind and juice of the lemons to the bowl then put all of it in a preserving pan.
  9. Boil rapidly until setting point is reached. Pour into warmed jars.

Ingredients

 

  • 6 pound(s) rhubarb
  • 13 heads of elderflower
  • 6 pound(s) sugar
  • 2 lemons, grated rind and juice

 

 

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