Elderflower cordial adds a hint of fresh, fragrant flavour to a traditional strawberry jam. Perfect spread between a Victoria sponge or spread liberally onto freshly baked scones.
- 500g strawberries, hulled, chopped
- 1/2 apple, peeled, cored and chopped
- 400g sugar
- 3 tbsp. elderflower cordial
- 2 tbsp. lemon juice
Put strawberries and apples into a large saucepan. Pour on the sugar, stir in, then heat over a low heat until the fruits start to release juice.
Turn the heat up to medium, bring to the boil, then boil for 15 minutes. Do not stir it.
Turn off the heat, then tip the pan around - if the jam is all sticky and gooey at the bottom, it's done. If not, cook for another 5 minutes or so or until thickened.