Recipe Isadora & Marisa strawberry/elderberry jam
Ingredients
Preparation
- Start by washing and hiding the strawberries and arrange them in the jam bowl Le Parfait. Add the sugar and lemon juice. Cover and let stand 8am.
- Pass the corymbes leaves under clear water and let them dry on a clean cloth.
- Crush the strawberries with your hands or a mash crushing. Remove the green stems from elderflowers carefully to keep only the flowers that you will come to have in a compress tied with a piece of baking paper. Place the sachet on in the basin, on strawberries.
- Cook first over medium heat, and when the mixture tips, slightly increase the temperature. Mix regularly and cook for 20 minutes.
- To find out if the jam has taken, place a spoonful of hot jam on a cold plate and if the jam flows slowly it is that it is ready. If it is too liquid, cook for a few additional moments and redo the test.
- Remove the elderberry bag, press it on the jam to extract the juice. Remove the foam formed on the jam using a skimmer.
- Pour the hot jam in the jams Le Parfait Previously washed with hot and soapy water. Screw the pots and turn them immediately to make a self-pasteurization.
- Good tasting!