Finally it’s here again, the time of the raspberries. I love them, especially the yellow ones that are growing in my garden. Many of you may not know this variety but I think they are much more delicious. Mmmhhh. So I have a raspberry jam recipe for you but not from those yellow berries but from the better-known pink treats.
But what’s definitely special besides the raspberry elderflower jam is the picture of it. I think it’s incredible delicious and outstanding especially because of the fact that this picture was part of my final exam as a photographer. I am very proud and like it very much. I hope you feel the same and will enjoy this particular jam variation. You can either make the elderflower by yourself or you buy a tasty one in your local supermarket. Maybe I show you how to make the sirup next year because they are already faded or you conform to the lilac syrup recipe on my site.
This jam is certainly a pleasure to give away or simply perfect breakfast companion to a croissant on the terrace.
raspberry elderflower jam
- 32 oz raspberries
- 3,5 fl.oz. elderflower syrup
- 18 oz jam sugar (2:1)
- 4 screw top jars
Blend the raspberries and strain them through a sieve. To weigh 28oz and mix it with the jam sugar in a big pot. Boil it up with stirring and bubble it for about 3 minutes.
Test for a set. Skim the jam and fill it into the screw top jars. Close them and leave them to cool down bottom up for about 5 minutes. Then turn them back bottom down and store them till they are cold