Lemon and Elderflower Marmalade
To make it
- 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 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.
- Put the lemons in a pan and cover them with water so they are just immersed but not too much.
- Add 10 elderflower heads and boil for around 2 hours until the skins are really soft.
- Leave to cool and then carefully wipe the elderflower residue off the lemons.
- Strain the liquid into a jug through a sieve and set aside.
- Chop the lemons – skin and middle – and make sure all the pips are ousted.
- Weigh the chopped lemons and then measure out double the amount of sugar.
- 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.
- Pop the rest of the elderflower heads into a muslin bag. Wrap tightly and then place this in the pan too
- Bring to a rolling boil and then until setting point is reached. I used a thermometer and waited til it got to 105C.
- Skim any froth off the top and then pour into your sterilised jars.