The taste of summer (elderflowers) and their medicinal, anti-viral qualities can be enjoyed in many desserts, drinks and snacks. Here I share my Elderflower and Strawberry Jam recipe, which is delicious on toast and a divine filling for my moreish Elderflower Doughnuts.
This is an easy recipe for making strawberry jam from fresh strawberries. I also share how to make jam set, how to use this jam and why strawberries and elderflowers are good for you.
Fresh, healthy strawberries
Strawberries are an excellent source of vitamin C and K and also contain a good amount of fibre, folic acid, manganese and potassium. It's healthy to include a variety of fruit and vegetables in your diet.
Seasonal, local strawberries are the best and, luckily, they often ripen at a similar time to elderflowers, making them perfect companions.
Elderflowers are my seasonal wild food of the month! A wonderful anti-viral with a gorgeous scent, they can help treat colds, flu, coughs and bronchial infections.
My Elderflower and Strawberry Jam Recipe
I'm often inspired by the seasons, the wild foods surrounding me - their taste, smell and texture and fellow cooks that I admire. Darina Allen is one such cook, her traditional family recipes are some of my 'go-to' ones, and this recipe was inspired by her Mummy's Strawberry Jam recipe.
I've added a wild twist, of course.
Makes 1.3 kg jam (approx)
- 1 kg fresh strawberries
- 800 g golden granulated sugar
- 5-8 elderflower heads (flowers forked off and stems discarded)
- 50 ml elderflower cordial (or lemon juice)
Take off the green tops of the strawberries and rinse if needed, you then need to make sure they're are really dry. You can gently pat them dry with a tea towel. Once dry, place in a stainless steel saucepan - it will be easier if you use one that's bigger than the one I used above!
Sprinkle in the elderflowers (removed from the stems) and the elderflower cordial or lemon juice, next you'll be adding the sugar. According to Darina Allen, the best way to make jam from fresh strawberries is to heat the sugar first. This isn't essential but might make a better jam!
To heat the sugar, place it in a stainless steel bowl in a preheated oven to 180/160C fan/350F/Gas 4. Heat for 15 minutes then pour evening over the strawberries and elderflowers. Alternatively, pour over the sugar cold. Cover and leave for 12-24 hours. Overnight should be suffice, but I left mine for 24 hours and all the strawberry juices had really started to come out - yum!
It may sound like a lot of sugar, but this will help preserve the strawberries and at least it is unrefined rather than white caster sugar!
The combination of fruit, sugar, heat and lemon juice will ensure that your jam sets. The citrus juice in the elderflower cordial is also enough to set the jam - and it's my preference to use the cordial.
Next bring the pan to the boil, stirring to help dissolve the sugar. Mash the fruits with a potato masher, or a blender stick. I used a blender stick as I wanted a smooth jam I could use in elderflower doughnuts, but you might want a more rustic one for sandwiching together cakes, mixing in rice pudding, spreading on scones or smothering over toast.
Leave the jam to boil for about half an hour. You can use a jam thermometer if you prefer or test the jam by taking a teaspoon of the jam and placing on a cold saucepan. Move the jam around, if it starts to wrinkle at the edges as it cools, then it is ready.
Decant into sterilised jars and leave to cool.
Elderflowers are one of the plants I cover on some my summer foraging courses. I teach foraging throughout the year - helping you connect to the abundance of health-giving foods available on your doorstep.
Elder Flower-Head Fritters are a classic wild food recipe for these edible wild flowers. The combination of batter and a hint of elderflower is utterly delicious.
What's more, you can turn them savoury or sweet and here's my winning versions with an extra light batter recipe, plus suggestions for turning them into a starter, main accompaniment or dessert.
These are quick and easy and can be turned savoury or sweet. I love them dipped in soy sauce and lemon for a tangy, savoury snack. Hmmm, but they're equally nice served with ice cream or dusted with a light coating of icing sugar.
*TOP TIPS: For a light batter use half plain flour and half corn flour
Elderflower Fritter Recipe
- 200 ml ice-cold water
- 1 large egg, beaten
- 100 g sifted plain wheat or buckwheat flour (or half flour and half corn flour)*
- 2–3 ice cubes
- Sunflower oil, for frying
- 16 elderflower heads flower heads, stalks intact
Cover a couple of large plates with kitchen paper (if you have). Pour the ice-cold water into a mixing bowl, mix in the egg, add the flour and roughly fold it in with a fork. Do not beat it – the batter should be lumpy. Add the ice cubes.
Heat at least 2.5 cm oil in a wok or a frying pan (I like to shallow fry rather than deep fry and use a small pan to do this). The oil is hot enough when a drop of batter bubbles and turns golden in 5–10 seconds.
Hold a flower head by the stalk, wipe it through the batter to coat it all over, allowing any excess batter to drip off. Keep hold of the stem while dropping the coated flower head into the oil. Using the stalk, turn it if necessary and cook until golden and crisp, then remove and place on the kitchen paper. Repeat with all the flower heads. To serve, either snip off the main stems or eat the flower heads and discard the stems as you eat them.
How to serve these elderflower fritters?
Savoury: As a starter or serve alongside risotto or fish with a blend of soy sauce and lemon (half and half)
Dessert: Dust with icing sugar and serve with a squeeze of lemon, or have with ice cream.
For more recipes and information about elderflowers search my summer blog and find;
- When NOT to pick elderflowers
- How to make Elderflower cordial and sorbet
- Quick elderflower layered sponge
- How to dry elderflowers
- How to freeze elderflowers
- Picking the last of the elderflowers
- Elderflower and strawberry jam
- Moreish Elderflower doughnut recipe
- and more....
For me, Summer is about outdoor adventures, picnics, barbecues, fayres, festivals and the beach. Elderflowers are the perfect accompaniment, unless it's a festival or fayre - then it's doughnuts!
Here I share my ultimate elderflower doughnut recipe - they're gorgeous!
Yes, doughnuts are fayre food for me, when I’m tired and hungry from dancing it’s the smell of doughnuts that I sniff the air for. Created following a mini disaster – my Cornish town’s annual fayre and no doughnut van in sight – they are a delightful summery twist on the hot sugary ones I yearned for. Complete with a gorgeous soft, jam centre and sweet elderflower coating, these are melt-in-the-mouth with a double dose of elderflower to keep spirits high.
For this recipe you'll need to first make elderflower cordial - here's my simple elderflower coridal recipe, plus lots of information about where to find elderflowers, when to pick them, what the benefits of elderflowers are. You can also find tips on when to avoid elderflowers.
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It's Elderflower (Sambucus nigra) season, and the time for celebrations and desserts! I share more on Elderflowers, including how and when to pick the best Elderflowers and a recipe for Elderflower cordial and sorbet in my blog. Elderflower cordial is a great way to capture the aroma of summer and in this recipe below, you can substitute half the lemons for oranges in your cordial recipe for an orange twist!
Orange and Elderflower Layered Sponge
I fall into nostalgic heaven with this sweet (though not overly), quick and easy mouthful of a dessert, complete with a beautiful hint of summery elderflower. I first made it for a friend’s birthday, and it was the perfect solution to an impromptu gathering and something sweet and celebratory between a sea swim and raucous meal out. Of course you could make your own healthier sponge, though this is the quick version.
- 100ml double cream
- 160ml orange and elderflower cordial
- 250g mascarpone cheese
- 25g unrefined icing sugar
- 24 sponge fingers
- 2 oranges
- 1 tbsp unrefined icing sugar (optional)
Whip the cream into soft peaks and put aside. In a small pan, heat 100ml of cordial and quickly dip half the sponge fingers in the syrup then lay them on the bottom of a square serving dish, flat plate or clean chopping board.
In a medium bowl, blend the mascarpone, 2 tablespoons of cordial and the 25g of icing sugar, then fold in the whipped double cream. Spread a layer of the mascarpone and cream mixture across the soaked sponge fingers. Slice off the orange skins (this give them a better edge for the dessert) and finely slice the fruits, removing any pips and pith you come across. Tip half the slices into the remaining cordial, and lift out, one by one, placing a layer across the cream mixture. Remove any stray orange pieces from the cordial and quickly dip the rest of the sponge fingers and layer onto the orange slices, followed by the rest of the cream mixture. Lastly, dip the remaining orange slices and place on the top, drizzling any last drops of cordial over them and place in the fridge to chill for two hours. Remove from the fridge, dust with icing sugar, if using, cut into squares and serve immediately.
Not much time left and many are just out of reach! Remember to take a ladder foraging with you or a good friend with climbing skills...
Last Resort - I've had to resort to just picking one or two heads this time of year, and drying them for elderflower tea. You may have more luck! Though drying Elder flowers for tea is great medicine for the winter months, read below to find out more.
Elderflower syrups and dishes are potent medicine - they can help counter hayfever, fight colds, boost your immune and send you to a delightful floaty place with those sweet aromas...
Choose from fresh or dried elderflower tea (just add hot water), elderflower fritters, or cordial for sorbets and ice creams, mix with summer fruits or into cocktails. Here's a simple recipe for cordial and a tempting image of local fruits cooked with elderflowers - delicious!
(photo: Elder flowers and Yarrow)
This is classic recipe with a bit of a twist, I like to change things sometimes, so here I use a mixture of orange and lemons, and add a little honey too. If you want a more traditional recipe, here it is; Elder Flower Cordial and Elder Flower Sorbet Recipe.
This cordial is a wonderful refreshing summer drink, and elder flowers are also a great remedy for colds. You'll need some pre-planning - a 1 litre container, clean screw-top bottles, a funnel and a seive/muslin cloth is needed, or improvise with what you have. Adjust the amount according to the number of flowers you have picked.
- 450g unrefined caster sugar
- 1.5 litres boiling water
- 20 elderflower heads (flowers left on stalks)
- 2 unwaxed lemons
- 1 orange
- 4 tbsp honey
- 2-3oz citric acid (if you’re going to store the cordial for a whole
Ideally pick the flowers in full sun. Place sugar in a pan and pour boiling water over, stirring until dissolved. Place the elderflowers (check to remove bugs) in a clean bucket and pour hot sugar mixture over it. Grate the lemon and orange zest, then cut the fruits into slices, squeeze, and plop into the container (it could be a saucepan, or a large heat-proof bowl). Stir, in the honey until dissolved, cover, and leave for 24-48 hours, stirring occasionally. Strain the mixture through a sieve, or preferably a fine muslin cloth, and funnel into clean bottles, or dilute and serve immediately!
(Photo: Elderflowers cooked in a summer fruits pudding)