APPLE & ELDERFLOWER JAM Traditional Jams & Preserves One for early summer - pick a few flowerheads and add to the apples in this delicious jam. INGREDIENTS METHOD 1. Peel, core and dice the cooking apples and put Makes 1.35-1.8kg/3-4lb them in the preserving pan. 2. Rinse the elderflowers to remove any dirt or insects, then shake dry. Pull the flowers from the 1kg/2lb 4oz cooking apples stalks and tie them inside a square of muslin to 500ml/17fl oz elderflower heads make a bag. Attach a piece of string to the bag 400ml/14fl oz water and tie it to the handle of the preserving pan so 500g/1lb 2oz preserving sugar, warmed the bag sits in the fruit. 3. Add water and bring the contents of the pan to a simmer. Cook gently for 20 minutes, or until the apple has formed a soft pulp. 4. Add the sugar and stir until it has completely dissolved, and the mixture is no longer grainy. Bring the jam to the boil and cook for about 20 minutes, making sure that the jam is bubbling on the surface all the time, until it begins to thicken. Stir every 5 minutes to prevent it from sticking to the bottom of the pan. 5. Once the jam has reached setting point, discard the muslin bag, and pour the jam into 450g/1lb hot, sterilized jars, add a waxed disc to each one and screw the lids on tightly. Wipe the outside of the jars with a warm damp cloth, then leave to cool completely before labelling and storing in a cool, dark place.