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In association with Portmeirion
Strawberry & Elderflower Jam is a vibrant, summery strawberry jam flecked with elderflowers. Perfect for afternoon tea with scones and clotted cream!
Today I’m sharing my Strawberry & Elderflower Jam with you to celebrate what would have been the founder of Portmeirion Pottery, Susan Williams-Ellis’ 100th birthday (6 June).
If you follow me on Instagram you’ll know that I love flowers (#floweroftheday) so I was thrilled when Portmeirion asked if I would like to create a flower themed recipe for the occasion.
Flowers feed our eyes with wonderful visual stimulation but they can also feed our appetite.
With this in mind I thought a cream tea with Strawberry & Elderflower Jam served on Portmeirion’s Botanic Garden range would be perfect as elderflowers are very much in season right now!
The top selling Botanic Garden range of ceramics has been around since 1973 and was inspired on a visit by Susan Williams-Ellis to an antiquarian bookshop where she came across 30 19th-century floral designs.
Susan was a trailblazer in the idea of mix and match tableware, championing the idea that not everything had to be uniform and so the Botanic Garden range came to be.
Not only is it beautiful but it’s also very practical as it’s dishwasher, freezer and microwave safe and can also be used as oven to tableware!
It will however smash if you drop it, which one of our wedding guests discovered when taking hold of a friend’s gift which was a beautiful Botanic Garden bowl and jug – I can still hear the smash now! Luckily for us the gift was replaced but I felt terrible for my friends at the time!
I’m not surprised that the Botanic Garden range is still a top seller today as the designs on each piece are just so beautiful and you can’t help but feel good when eating or drinking from them.
With so many pieces in the range you have every eating occasion covered and more.
Sharing good food on beautiful tableware is one of life’s simple but important pleasures. I can still remember my mum serving tea and cakes on her Botanic Garden pieces.
As much as we remember food from our childhoods, we also remember the plates etc that we ate it from!
So back to the Strawberry and Elderflower Jam! When picking elderflowers be sure to look for ones that are well away from traffic and you want flowers that have just opened ideally.
To get rid of any bugs give them a good dunking in water and spin dry in a salad spinner if you have one. Use your elderflowers on the same day as they are picked as you want them as fresh and fragrant as possible and that also goes for the strawberries, the fresher the better.My family loved my Strawberry & Elderflower Jam which is flecked with the pretty little white Elderflowers and it was perfect as part of a cream tea with clotted cream and scones.
I’d like to think that Susan Williams-Ellis would have approved and we thoroughly enjoyed eating and drinking from her Botanic Garden tea set etc.
More floral inspired recipes
- Strawberry Rose Petal Jam
- Quick Nicoise Style Salad (using chive flowers)
- Potato & Chive Flower Salad
- Rose Syrup & what to do with it
- Honeysuckle & Meadowsweet Spritzer
- Elderflower, Cucumber & Mint Fizz
- Homemade Elderflower Cordial
If you’d like to check out the various Botanic Garden items featured in this post then here they are:
- Portmeirion Botanic Garden ‘Tea for Two’ Set
- Portmeirion Botanic Garden Side Plate (D) Fuchsia
- Portmeirion Botanic Garden Plate 8 inch Belladonna Lily
- Portmeirion Botanic Garden Small Conserve with Spoon
- Portmeirion Botanic Garden 2 Tier Cake Stand
- Portmeirion Botanic Garden Teaspoons Set of 6
- Portmeirion Botanic Garden 3.75 Inch Bowl Set of 4
- Pimpernel Botanic Garden Tea Towel
Do leave a comment and rating below when you try this jam! Better still, share a snap with my by tagging @FabFood4All on social media!
Pin for later!
NB: This is a sponsored post for Portmerion, all opinions are my own.
Strawberry & Elderflower Jam
A vibrant strawberry jam flecked with elderflowers, perfectly suited to a summer afternoon tea of scones and clotted cream!
Course Breakfast, Snack, Tea
Cuisine British
Prep Time 20 minutes minutes
Cook Time 26 minutes minutes
Total Time 46 minutes minutes
Servings 4 300 ml jars
Author Camilla Hawkins
Ingredients
- 1 kg hulled strawberries washed and dried
- 1 kg granulated sugar
- 2 tablespoon lemon juice freshly squeezed
- 4 large Elderflower heads washed (by immersing in water) & dried
Instructions
Start off by sterilising 5 x 300 ml jars (see notes below) and put 3 saucers into the freezer for testing set.
Add the strawberries to a preserving pan or similar and crush with a masher.
Add the sugar and lemon juice and heat on low until the sugar has dissolved, stirring regularly with a wooden spoon (any crunching noises means the sugar hasn’t yet dissolved).
Snip or pull the Elderflowers from the stems and stir into the strawberries.
See AlsoRecipe for Pecan Sticky BunsThen turn up the heat and bring the pan to a rolling boil and stir constantly to avoid burning.
After 14 minutes of boiling take the pan off the heat place a few drops of the hot jam onto a chilled sauce and put into the fridge for 30 seconds.
Remove and push your finger through the jam. If a gel like crinkle occurs then the jam is ready, if not continue boiling for another 2 minutes at a time until a set is reached, repeating the test.
Once ready, pot up the jam into the hot jars and seal immediately.
Once cool, store in a cool dark place and keep in refrigerator once opened.
Makes a little over 4 x 300 ml jars.
Notes
Sterilise jars by washing in hot soapy water (or take straight from dishwasher), fill with boiling water, empty and then place in oven for 20 minutes at 140°C where you leave them until the jam is ready. Washed lids should be sterilised with boiling water and then left to drain.
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Reader Interactions
Comments
Neil
My wife has been talking about this jam for ages saying how much she misses it and for some reason UK supermarkets, even farmers markets don’t seem to stock it. I realised I pass so many elderflower trees on my cycle home from work and thought I’d give it a try. This recipe is amazing. Absolutely foolproof. Thank you for posting it. Made it last June and she said it was best she’d ever had. Back in June and about to make another batch. Doubling up this time though as it doesn’t last very long!
Reply
Camilla
Oh that’s so wonderful to hear Neil, thank you so much for you feedback:-) Enjoy the jam!
Reply
Christine Williams
Elderberries grow abundantly in the United States as well as the U.K. You almost certainly have elderberries near you!
Reply
Camilla
Yes, I see them growing up and down our road but of course the trick is to find a supply away from a main road. Last year the birds beat me to the ones around our local farm so ended up on an adventure to pastures new to find more:-)
Reply
Becky Young
I’m in the U.S. and don’t have the actual elderflower, but I do have elderflower cordial. Can I use that, and how much ?
Looking forward to trying your jams. You make it look easy. Thanks so much!
BeckyReply
Camilla
Hi Becky, I’ve not tried it myself but after doing a bit of research it seems that 6 tablespoons of Elderflower Cordial added at the same point as the petals should work. It may delay the setting point a little but I’d still start testing from 14 minutes. Do let me know how you get on!
Reply
Strawberries, elderflower, scones and clotted cream as so quintessentially British and love the sound of the delicate elderflower accompanying the sweet strawberries. Just wish I could get fresh elderflowers
Reply
Camilla
Thank you Candace, there’s always next year. If you can’t find Elderflowers try doing a shout out in a local Facebook group, that’s how I found mine after local trees had been chopped down!
Reply
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