I am super picky about my jam. What I truly adore is a thick piece of brioche topped with a lovely Bonne Maman raspberry jam. I have indulged in this so many times that our juice glasses are old Bonne Maman jars. Since my body can’t sustain this indulgence, I’ve had to come up with other ways to enjoy jam. It’s nice to buy fruit-juice-based, non-sugar jams at the grocery, but I prefer adding an ingredient of fun and interest to jam—like adding elderflower! There’s nothing like a piece of gluten free toast spread with a bit of coconut oil and some of this jam . . . and feeling good the entire morning after it’s eaten!
This recipe is vegan, gluten-free, and dairy-free.
Elderflower Strawberry Jam
Makes 8 ounces jam
500 grams (if you want to be exact) strawberries, hulled and chopped (3 cups, measured after chopping)
⅓ cup honey or agave nectar
3 tablespoons elderflower syrup (Lark Loves Mud Lake Farm cordial or St. Germain liqueur)
1 tablespoon lemon juice
½ cup ice cold water
1 tablespoon Great Lakes Gelatin (optional)
Put the strawberries in a heavy saucepan that has plenty of extra room. (I use Le Creuset. If you use a heavy Dutch oven, you shouldn't need gelatin because the jam will get thick on it’s own.)
Pour on the sweetness (honey or agave nectar) and carefully stir. Heat the pan to low until the fruits start to get juicy, which is usually around 2 minutes, then add 2 tablespoons of the elderflower liqueur.
Turn up heat to medium until everything is combined and a big boiling mass. Do not stir anymore, and let this boil for 15 minutes (set the timer!).
Meanwhile, combine ½ cup ice cold water with 1 tablespoon of gelatin. Stir to combine.
After 15 minutes, remove the pan from heat and let the bubbles die down.
Let the jam cool in the pan for 10 minutes and then stir in the lemon juice and 1 tablespoon of elderflower cordial or liqueur.
If needed (if the jam is not thick enough), add 2 tablespoons of gelatin and mix until thick.
Transfer to cute glass jars or plastic freezer containers and cool the rest of the way. (Except this is the point where I go on a lark and spread just a bit on a piece of toast to eat right away!)
Find more great food recipes in my second book, Lark Parties! #livinglark
