Strawberry Elderflower Jam Recipes

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STRAWBERRY JAM



Strawberry Jam image

This is by far the easiest recipe I have found for strawberry jam without using a pectin. The jam is soft, spreadable and delicious.

Provided by Katharine

Categories     Side Dish     Sauces and Condiments Recipes     Canning and Preserving Recipes     Jams and Jellies Recipes

Time 40m

Yield 40

Number Of Ingredients 3

2 pounds fresh strawberries, hulled
4 cups white sugar
¼ cup lemon juice

Steps:

  • In a wide bowl, crush strawberries in batches until you have 4 cups of mashed berry. In a heavy bottomed saucepan, mix together the strawberries, sugar, and lemon juice. Stir over low heat until the sugar is dissolved. Increase heat to high, and bring the mixture to a full rolling boil. Boil, stirring often, until the mixture reaches 220 degrees F (105 degrees C). Transfer to hot sterile jars, leaving 1/4 to 1/2 inch headspace, and seal. Process in a water bath. If the jam is going to be eaten right away, don't bother with processing, and just refrigerate.

Nutrition Facts : Calories 85 calories, Carbohydrate 21.9 g, Fat 0.1 g, Fiber 0.5 g, Protein 0.2 g, Sodium 0.2 mg, Sugar 21.1 g

GOOSEBERRY & ELDERFLOWER JAM



Gooseberry & elderflower jam image

Preserve the taste of the season and use up a glut of gooseberries and elderflower cordial to make this simple, sweet spread

Provided by Barney Desmazery

Categories     Condiment

Time 35m

Yield Makes 3 x 340ml jars

Number Of Ingredients 3

1kg gooseberries
900g granulated white sugar
100ml elderflower cordial

Steps:

  • Tip the gooseberries into a large saucepan or preserving pan with 300ml water. Cook over a low heat for about 15 mins, stirring occasionally, until the fruit has broken down into a soupy purée.
  • Add the sugar and cook over a low heat until the sugar has dissolved, then turn up the heat as high as it will go and boil everything for 10 mins, stirring the bottom to make sure the jam doesn't burn and skimming any scum off when it appears. If you have a jam or digital thermometer, the optimum temperature for the jam to set is 105C, but anything around 104C will be fine.
  • Do the wrinkle test (see tip) on a frozen saucer to make sure it's set, then add the elderflower cordial and leave to cool before decanting your jam into sterilised jars.

Nutrition Facts : Calories 35 calories, Carbohydrate 8 grams carbohydrates, Sugar 8 grams sugar

STRAWBERRY & ELDERFLOWER GATEAU



Strawberry & elderflower gateau image

Make this stunning strawberry and elderflower gateau in just 30 minutes. As well as looking amazing, it tastes as good as anything from a top-end patisserie

Provided by Cassie Best

Categories     Afternoon tea, Dessert, Treat

Time 30m

Number Of Ingredients 9

2 x 200g sponge flan cases (25cm)
6 tbsp strawberry jam or conserve
400g strawberries (look for ones that are a similar size), halved
600ml double cream
2 tbsp icing sugar , plus 150g
5 tbsp elderflower cordial
5-6 raspberries or some pink food colouring gel
small handful pistachios (optional), slivered or roughly chopped (see tip)
strawberry coulis or cream, to serve

Steps:

  • Remove the base of a 20cm loose-bottomed cake tin (make sure it's a deep one) and use it as a template to cut out a circle from each flan case. Chop the offcuts from the flans into small pieces and set aside. Reassemble the tin and line it with a couple of sheets of cling film, leaving enough overhanging to wrap up once the tin is filled.
  • Put one flan disc in the base of the tin and spread over half the jam. Arrange the strawberries around the outside with the cut surface facing outwards. If you have any particularly large or small strawberries, put them to one side.
  • Whip the cream, 2 tbsp icing sugar and 3 tbsp elderflower cordial together in a bowl until the mixture holds its shape. Chop the reserved strawberries, then fold them into the cream mixture. Use half of the cream to fill the centre of the gateau, spreading right to the edges so it holds the strawberries in place.
  • Push a single layer of the chopped flan offcuts into the cream (you may have some leftovers to nibble on), and drizzle over the remaining elderflower cordial. Stir the remaining jam through the rest of the cream, spread it over the flan pieces, and top with the final piece of flan. Fold over the cling film and give the gateau a gentle press down to compact the layers. Chill while you make the icing. Can be chilled for up to 24 hrs.
  • Crush the raspberries with the back of a fork and stir in the 150g icing sugar to make a thick icing. Add a splash of water if it's too thick. Alternatively, add enough water to the icing sugar to make a thick icing, then stir in a few drops of pink food colouring.
  • When you're ready to serve, remove the cake from the tin and discard the cling film, then transfer to a cake stand. Spread the icing right to the edges, then scatter the pistachios in a ring around the top, if using, and serve with a little strawberry coulis or cream on the side, if you like.

Nutrition Facts : Calories 625 calories, Fat 44 grams fat, SaturatedFat 25 grams saturated fat, Carbohydrate 52 grams carbohydrates, Sugar 41 grams sugar, Fiber 2 grams fiber, Protein 4 grams protein, Sodium 0.3 milligram of sodium

STRAWBERRY-ELDERFLOWER CAKE



Strawberry-Elderflower Cake image

It's airy, light, and sweet, but this delicate cake gets pucker and punch from vinegar in both the icing and the filling.

Provided by Inaki Aizpitarte

Yield Makes 8 to 10 servings

Number Of Ingredients 12

1/2 cup (1 stick) unsalted butter, melted, slightly cooled, plus more, room temperature, for pan
1 cup granulated sugar, plus more for pan
1 1/2 cups all-purpose flour, sifted
1/4 teaspoons kosher salt
6 large eggs
1 pound strawberries, hulled, quartered
1/4 cup granulated sugar
3 tablespoons elderflower, raspberry, or unseasoned rice vinegar
2 large egg whites
A pinch of kosher salt
2 1/2 cups powdered sugar
Elderflowers (optional; for serving)

Steps:

  • Preheat oven to 350°F. Butter a 9"-diameter cake pan and sprinkle with granulated sugar. Whisk flour and salt in a small bowl; set aside.
  • Whisk eggs and 1 cup granulated sugar in a heatproof bowl and place over a saucepan of simmering water (bowl should not touch water). Heat, whisking constantly, until sugar is dissolved and mixture is warm to the touch, about 4 minutes. Remove bowl from heat and, using an electric mixer on high speed, beat egg mixture until it is pale and tripled in volume, about 5 minutes.
  • Gently fold reserved dry ingredients into egg mixture in 3 additions, then fold in melted butter. Scrape batter into prepared pan and smooth top. Bake cake until golden brown and a tester inserted into the center comes out clean, 25-30 minutes. Transfer pan to a wire rack and let cake cool in pan before turning out.
  • Bring strawberries, granulated sugar, and 2 tablespoons vinegar to a simmer in a medium saucepan. Crush berries with a spoon to release more juices and simmer until berries are completely soft and mixture resembles a coarse jam, 5-8 minutes. Transfer to a medium bowl; let cool.
  • Using a long serrated knife, slice cake in half horizontally. Spread strawberry mixture over bottom layer of cake and place top layer over strawberry mixture.
  • Whisk egg whites, salt, and remaining 1 tablespoon vinegar in a medium bowl until frothy. Gradually whisk in powdered sugar; thin icing with water as needed (it should be pourable).
  • Place cake on a wire rack set inside a rimmed baking sheet and pour icing over cake. Spread with an offset spatula to smooth top and cover sides. Let stand at room temperature until set, at least 30 minutes. Decorate with elderflowers, if using, just before serving.
  • DO AHEAD: Cake can be made 1 day ahead. Store covered at room temperature.

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