Things to do with elderflowers Pt 2

By Rosemary Jameson of Jam Jar Shop and Jam on the Hill.

Around this time of year, our hedgerows are transformed by a magical, fragrant dusting of lacy blooms that herald the start of summer.

At Jam on the Hill we make large amounts of elderflower cordial, which is simple to produce (see below), although you’ve got to keep it in the fridge and it will only keep for three to four weeks at most.

Alternatively, you can add a crushed Campden tablet (available from homebrew shops – try this one), which will help the cordial to keep for a few months unrefrigerated.

Jam on the Hill elderflower cordial

* 900g granulated sugar
* 50g citric acid
* 2 lemons, sliced
* 25 large elderflower heads

1 Put the sugar into a large mixing bowl and pour three litres of boiling water over. Stir to dissolve the sugar
and then leave to cool.
2 Add the citric acid, which acts as a preservative, along with the lemons.
3 Shake the flower heads gently to get rid of any bugs and rinse carefully. Add to the contents of the bowl, stirring to combine.
4 Cover with a clean tea towel and leave for 24 hours to infuse. Stir from time to time.
5 Pour through a muslin-lined sieve into a jug, then decant into sterilised glass bottles and seal.
6 Cordial can be diluted to taste with iced sparkling mineral water or soda water.

Rosemary Jameson

 

Matt Wright
The author:

Matt lives in Leicestershire with his wife, two kids and dog. He is passionate about British pubs, slow food and home brewing. He founded Great Food Club (originally as Great Food Magazine) in 2010 after being inspired by local producers near his home town of Melton Mowbray - Britain's 'Rural Capital of Food'.