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Lemon and Elderflower Marmalade


You'll need
  • 500g (about 3) large lemons
  • 30 elderflower heads with flowers in full bloom
  • Granulated sugar – quantity will depend on the weight of cooked lemons but measure out around 500g to start
  • 100ml elderflower cordial
  • Sterilised* jar/jars to hold about 1 pint
To make it
  1. Put the lemons in a pan and cover them with water so they are just immersed but not too much.
  2. Add 10 elderflower heads and boil for around 2 hours until the skins are really soft.
  3. Leave to cool and then carefully wipe the elderflower residue off the lemons.
  4. Strain the liquid into a jug through a sieve and set aside.
  5. Chop the lemons – skin and middle – and make sure all the pips are ousted.
  6. Weigh the chopped lemons and then measure out double the amount of sugar.
  7. Place the chopped lemons and sugar into a pan and then cover with 100ml of elderflower cordial and 400ml of the boiling liquid. If you don’t have enough, top up with water.
  8. Pop the rest of the elderflower heads into a muslin bag. Wrap tightly and then place this in the pan too
  9. Bring to a rolling boil and then until setting point is reached. I used a thermometer and waited til it got to 105C.
  10. Skim any froth off the top and then pour into your sterilised jars.
*To sterilise jars, I don’t faff around with boiling or oven baking. I dishwash them on hot cycle and then pour over some boiling water.