Making Strawberry Elderflower Jam Yourself
Fruity, floral and pure summer joy in a jar
Hello dear ones!
Strawberry season and elderflower season at the same time – that's no coincidence, it's a sign! Freshly picked elderflowers and ripe strawberries come together in this wonderfully summery strawberry elderflower jam. It's quick to cook, keeps for a long time and works just as well on the breakfast table as it does as a little gift from your own kitchen.
Ingredients
Step by step
Making the strawberry elderflower jam
Cook the jam
Wash the fresh strawberries, remove the green leaves and put them into a large cooking pot. Pour in the elderflower syrup. Mix the granulated sugar with the pectin and add both to the strawberries in the pot. Bring everything to a boil together until the strawberries soften – then blend thoroughly. Dissolve the Citric acid in the water and stir it into the pureed jam. Bring back to a boil and let it simmer for 4–5 minutes so it thickens nicely.
Prepare the jars and fill them
In the meantime, bring water to a boil and fill the preserving jars to the brim with it – briefly dip the lids too. Empty the jars again. Fill the jars directly with the hot jam – a Funnel makes this much easier. Turn the filled jars upside down once and leave them like that for about 5 minutes; this sterilises the lid at the same time.
Strawberry Elderflower Jam
Ingredients
Preparation
- Strawberries: Wash, remove leaves, bring to a boil with elderflower syrup.
- Sugar & pectin: Mix, add to the strawberries, cook until soft and blend.
- Thicken: Dissolve Citric acid in water, stir in, simmer for 4–5 min.
- Jars: Sterilise with boiling water.
- Filling: Fill hot, seal, turn upside down for 5 min.
Nutritional values per 100 g
Storage & shelf life
Everything for this recipe
Recommended from our bakery — exactly the sizes the recipe was tested with.
Pectin yellow band, 30 g
Citric acid, 20 g
Delivery in 1–2 working days · Free shipping from CHF 100
To make sure it turns out perfectly
Use granulated sugar, pectin and Citric acid separately rather than standard preserving sugar – the latter often contains palm oil and preservatives that you don't need here at all.
Would you like a more intense elderflower flavour? Simply increase the proportion of elderflower syrup and reduce the sugar accordingly.
Bring water to a boil and fill the preserving jars to the brim with it, briefly dipping the lids too. That way they're perfectly sterilised for the hot jam.
Frequently asked questions
Standard preserving sugar often contains palm oil and preservatives. With granulated sugar, pectin and Citric acid separately, you have full control over the ingredients and a purer result.
Yes, you can replace the syrup with water or a little lemon juice – but the characteristic floral flavour will then be missing.
After cooling, the lid should curve slightly inwards and no longer make a "click" sound when pressed. This shows that a vacuum has formed.
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