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Time for another taste of nostalgia.  It’s elderflower season so Chloe has been busy in the kitchen making one of our most loved jams –  Strawberry & Elderflower. 

Don’t forget we’re happy to ship it to you if you’ve run out between visits, but if you want to give it a go yourself, here’s our recipe:


1 kilo English strawberries
The zest and juice of two lemons
1 kilo granulated sugar
10-15 large elderflower heads


Hull the strawberries and put them in a jam pan. Add the juice and zest of the lemons. Put the elderflower heads in a muslin bag making sure there are no leaves and stems, then suspend the muslin over the jam pan into the strawberries and lemon juice.

Slowly heat until the strawberries start to break down and the elderflower is submerged into the fruit below. Once the strawberries are soft, use a spoon so gently squeeze the muslin against the side of the pan to extract as much flavour as possible. Then remove the muslin bag.

Using a masher, gently break down the strawberries a little more and then add the kilo of sugar, stirring until dissolved.

Keep heating until a rolling boil is reached and then test for setting point using either a jam thermometer or the chilled plate method. Once setting point is reached, pour the jam into hot sterilised jars and seal.

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