Fresh elderflower & white peach Jam Recipe
Number of servings8 servings
Le Parfait Jam Jars
- Venture out to harvest your elderflowers. Do not pick the ones alongside the road as they may be polluted with car fumes. It is best to pick flowers when they just start to bloom. If you wait too long their perfume will turn into a strong unpleasant “cat’s pee” smell.
- Rinse the flower heads under cold water. Allow to dry on a clean cloth.
- Boil the water and let it cool down.
- Wash the peaches. Peel them above a large bowl so you don’t loose the juices. Remove the stone. Crush the peaches coarsely with a fork. Add the sugar, lemon zest & juice, and the cool boiled water. Give it a good stir and add the elderflowers, head down so all the mini flowers are immersed in the mixture and the stalks are emerging. Cover with cling film and chopping board so the mix is in the dark. Let it infuse overnight at room temperature.
- Wash and sterilise your jam jars in the oven for 10 minutes at 220F.
- Remove the flower heads, shaking gently so you do not take away too much of the peach trapped in the flower heads. Do not worry if plenty of mini flowers fall into the mixture, it will only be prettier.
- Cook the mix on low to medium heat for about 30 minutes. Put a bit of the mixture on a cold plate on a vertical position: the mix should run slower than water would, however it will still be rather liquid, like a syrup, and the jam should not be completely set, otherwise you will loose the freshness of the peach & flowers. The end product will be a perfect spread rather than a hard set jam.
- Skim the foam forming on top of the mixture. Pour the mixture immediately to the Jam jars. Seal and turn the jars upside down. When the jars are cool store them upright.
Recipe by Estelle & Vincent