Kylee Newton's Raspberry & Elderflower Jam Recipe - High Tea Society
Raspberry & Elderflower Jam recipe from "The Modern Preserver’s Kitchen: Cooking with Jam, Chutney, Pickles and Ferments" by Kylee Newton.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at highteasociety.com.
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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