Kylee Newton's Raspberry & Elderflower Jam Recipe
Raspberry & Elderflower Jam recipe from "The Modern Preserver’s Kitchen: Cooking with Jam, Chutney, Pickles and Ferments" by Kylee Newton.
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Cooking tools:
- Kitchen scale
- Candy thermometer
- Jam funnel
- Pitcher
- Mason jar
- Saucer
- Freezer
- Oven
- Stove
- Refrigerator
- Pot
- Ladle
- Slotted spoon
- Wooden spoon
- Measuring cup
- Measuring spoon
- Kitchen towel
- Kitchen timer
Ingredients
- 900g (2lb) raspberries, fresh or frozen
- 40ml (2½ Tbsp) water
- 30ml (2 Tbsp) freshly squeezed lemon juice
- 500g (2½ cups) white granulated sugar
- 80ml (scant ⅓ cup) elderflower cordial or syrup
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