Elderflower Jam Tassies Recipes

ELDERFLOWER JELLY (OR JAM) RECIPE

Steps:

• Soak: Shake the flowers over the sink to remove any insects or dust. Place in a large bowl and cover with the juice. Cover the bowl and let it stand in a cool place for 24 hours (not in the fridge).
• Preparations: Place a small plate in the freezer; you will need it to check if the jelly is set. Sterilize the jars and lids and place them upside down on a clean kitchen towel.
• Mix: Strain the flavored juice through a fine-mesh sieve into a large pot. Add the lemon juice. Mix the sugar and pectin in a small bowl. (See note). Whisk the sugar-pectin mixture into the juice in the pot.
• Cook: Bring to a boil while stirring often. Once the mixture comes to a full boil, cook for 4 minutes while stirring continuously.
• Check: Remove the pot from the heat. Pour a few drops of jelly on the plate you had in the freezer. If they set almost immediately, the jelly is ready. If they remain very liquid after one minute, boil the jelly for another minute and check again, it should be fine now, don't overcook it, or it will become too solid.
• Transfer: Pour the jelly into the sterilized jars. It is preferable to use a jam funnel; it makes filling more manageable and safer (Amazon affiliate link). Seal the jars and let them cool before moving.
• Store in a dark, cool place, like a cellar or pantry. It will keep for at least 6 months and up to 1 year. Once you open a jar, keep it refrigerated and consume within 2-3 weeks.

ELDERFLOWER JAM TASSIES

Steps:

• Beat together butter and cream cheese until smooth. Beat in flour and 1/4 teaspoon salt.
• Preheat oven to 350 degrees. Working in batches, roll dough into 1-inch balls, and press into bottom and up sides of buttered mini-muffin tins to form shells. Refrigerate for 30 minutes. (Keep remaining dough refrigerated as you work.)
• Bake shells, pressing down centers halfway through, until golden, 26 to 28 minutes. Transfer tins to a wire rack, and let cool for 10 minutes. Gently turn out shells; let cool completely.
• Meanwhile, heat jam in a saucepan over medium heat to loosen. Stir in liqueur. Let cool.
• Spoon jam into shells just before serving.

STRAWBERRY-ELDERFLOWER JAM

Steps:

• Combine the strawberries, sugar, vinegar and salt in a medium saucepan or Dutch oven. Toss well and let stand until the strawberries are juicy and the sugar is moistened, about 20 minutes.
• Add the elderflower liqueur to the pan and bring to a boil over medium-high heat, stirring. Reduce the heat to maintain a simmer; cook, stirring and skimming off any foam, until the juices become glossy, thick and syrupy and the fruit is very soft, 25 to 30 minutes. If the berries are still in large pieces after about 20 minutes, gently mash with a rubber spatula or potato masher. Remove from the heat and let the jam cool to room temperature, stirring occasionally, about 1 hour.
• Transfer the jam to a jar or other airtight container. Refrigerate until cold and fully jelled, at least 2 hours. Store in the refrigerator for up to 2 weeks.